Saumon A L’unilateral

This may be the easiest salmon you will ever make. It’s from Mireille Guiliano’s “French Women Don’t Get Fat,” which is another bonus.

If you can, spring for a piece of wild salmon. Cook it simply on one side with a squeeze of lemon juice. The technique should work for less-expensive farm-raised salmon as well.

You’ll love this simple preparation.

Saumon A L’unilateral

4 pieces wild salmon, about 4 ounces each

1 tablespoon fresh lemon juice

1/2 teaspoon coarse salt

Heat a nonstick frying pan. Place the salmon in the pan, skin-side down, pour the lemon juice over the salmon, add the salt, and cook for about 6 minutes over medium heat until the skin is crispy. Cut a slice to determine the degree of cooking you desire, such as medium-rare — pink at the center — which preserves most of the natural taste.

Season, if you like, with a dash of extra-virgin olive oil and a sprig of fresh thyme. Serve immediately. Serves 4.