Ingredients:

  • 2 cans (6 oz / 170g each) canned salmon, drained
  • 2 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1/4 tsp paprika
  • 3 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh parsley, chopped
  • 1 tsp lemon zest

Instructions:

  1. Drain the salmon using a fine-mesh strainer. Gently flake the fish with a fork in a bowl, avoiding over-mixing to maintain a chunky texture.
  2. Stir in the salt, pepper, and paprika until the salmon is evenly coated.
  3. Heat the olive oil in a skillet over medium-high heat until it shimmers.
  4. Add the salmon in a thin, even layer and let it sit undisturbed for 3–4 minutes until a deep golden-brown crust forms on the bottom.
  5. Flip the salmon and reduce the heat to medium.
  6. Toss in the minced garlic and sauté for 60 seconds until fragrant.
  7. Turn off the heat and immediately stir in the lemon juice and lemon zest to deglaze the pan.
  8. Fold in the fresh parsley just before plating.