When cooking salmon, don’t use a temperature that is too high or too low. A strong and moderately high heat will give you a really crisp, golden skin. This is best cooked in a non-stick frying pan. If you don’t have one, lightly flour the skin of the fish first to help prevent the skin from sticking to the pan and give a crisp finish. Photographed here, the salmon was served with Cannellini Bean Mash and Apple Vinaigrette.
- 4 pieces salmon about 180g
- 1 tablespoon olive oil
- Sea or kosher salt
- 1Pat the fish dry with kitchen paper. Heat the oil in a non-stick frying pan over moderate heat. Salt the skin of the fish with salt and place skin-side down in the pan and cook until golden and crispy. This can take 5–8 minutes depending on the size and thickness of the fish pieces. By the time the skin is crisp, the fish is almost cooked
- 2Turn the fish over carefully, then remove from the pan and allow to rest uncovered (not on its skin side) for 3 minutes. The residual heat will finish cooking it perfectly.
- 3Serve with plenty of veggies or salad following our healthy plate plan.