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Salmon
-I usually pan sear/fry it. Rub is generally fairly simple. Salt, pepper, garlic, lemon zest and lemon juice. Sear with skin side down and peel it back slightly a few minutes in. The skin will burn, but you're not going to eat that part obviously, so peel it off when you serve. You can cook it as long or as little as you like (the joy of fish).
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