Lemon Garlic Salmon or Tuna

In my family’s kitchen, fish was often prepared simply — just garlic, lemon, olive oil, and whatever fish was on hand. Useless, we caught the fish ourselves; it was probably preserved.  This is the kind of dish that traveled well, and it still fits perfectly into a modern pantry. This lemon‑garlic salmon or tuna is bright, humble, and deeply rooted in that tradition: a struggle‑meal recipe that tastes like it carries a little history with it. It comes together in minutes, using nothing more than a can of fish and a few seasonings, yet it feels like something far more intentional on the plate.

Lemon Garlic Salmon or Tuna

1 can (7-7.5 oz) salmon or tuna, drained

1–2 cloves garlic, minced (or ½ tsp garlic powder)

2 tbsp olive oil

Juice of ½ lemon (or 1–2 tbsp bottled lemon juice)

¼ tsp Spanish paprika (sweet or smoked)

½ tsp sea salt

black pepper to taste

1 tsp dried parsley and/or dill (optional but lovely)

pinch of red pepper flakes (optional)

Heat olive oil in a small skillet over medium heat. Add garlic and red pepper flakes and cook until fragrant, about 30 seconds. Sprinkle in paprika and stir to bloom the spice.  Gently add the drained salmon to the pan. Break it into large flakes with a spoon — not too small, so it stays tender.  Add lemon juice, salt, pepper, and parsley and/or dill. Let everything warm through for 2–3 minutes, stirring gently so the salmon doesn’t turn mushy.     Taste and adjust seasoning. Add more lemon for brightness, more paprika for warmth, or a drizzle of olive oil for richness.

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In the hands of an abled cook, fish can be an inexhaustible source of perpetual delight.

 - Jean-Anthelme Brillat-Savarin