Question 1

Can I make the spice rub ahead of time?

Accepted Answer

Yes. The dry spice blend stores well in an airtight container in a cool, dark place—preparing the rub ahead saves time and is convenient for weeknight cooking.

Question 2

How can I tell doneness without a thermometer?

Accepted Answer

Gently press the thickest part of the fillet with a fork—cooked salmon is opaque and flakes easily. If it resists and looks translucent in the center, cook a bit longer.

Question 3

What if my pan smokes excessively?

Accepted Answer

Reduce the heat slightly and improve ventilation—run the exhaust fan and open a window. Heavy smoke can indicate the pan is hotter than needed or that butter and spices are burning.

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