We have the chef's secrets on crispy-skinned salmon. With our clever tips you won't have to go out for dinner!
5 Ingredients
3 Method Steps
5 Ingredients
4 (200g each) salmon fillets, skin on
2 tbsp olive oil
1 tsp salt flakes
Steamed chat potatoes, to serve
Salad leaves, to serve
Select all ingredients
3 Method Steps
Place salmon (4 (200g each) salmon fillets, skin on), skin side up, on a plate. Drizzle with oil (2 tbsp olive oil). Rub salt (1 tsp salt flakes) into skin.
Heat a large, non-stick frying pan over medium-high heat. Add salmon, skin side down. Cook for 4 to 5 minutes or until skin is crisp. Turn. Cook, covered for 4 to 5 minutes for medium or until cooked to your liking.
Serve with potatoes (Steamed chat potatoes, to serve) and salad leaves (Salad leaves, to serve).
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Recipe Notes
Chef's tips: Crispy skin: Oil the fish, not the pan, to give the fish an even, crisp skin. If the pan is not hot enough the fish will stew and the skin won't get crisp. To test, splash a drop of water in pan - if it immediately sizzles the pan is hot enough.
Nutritional Information
Per serving
Calories
466
Energy
1948 kj
Fat
30g
Saturates
7g
Protein
48g
Sodium
657mg
All quantities above are averages
Image by Cath Muscat
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