Never fail salmon recipe

Regular readers here and on Instagram, Twitter and Facebook will know how much I love salmon. In fact Monday is salmon night while other nights may or may not involve salmon.

This is a foolproof way to get salmon that is cooked perfectly so it’s still a little translucent in the middle (that is, not over cooked).

Sunday 2014-02-02 18.31.39 AEDT Warm salmon salad made with lamb fat. The salad has some lamb in it plus cos lettuce, parsley, spring onion, fried shallots, tomatoes, sweet potato and pumpkin.

Sunday 2014-02-02 18.31.39 AEDT Warm salmon salad made with lamb fat. The salad has some lamb in it plus cos lettuce, parsley, spring onion, fried shallots, tomatoes, sweet potato and pumpkin.

Never fail salmon

  • Servings: as many as you like
  • Time: 10 minutes
  • Difficulty: easy
  • Print

Ingredients

  • Salmon fillet with the skin on
  • Grape seed oil
  • Cracked pepper
  • Sea salt

Cooking process

  • This method never fails.
  • Toss the salmon in the oil and season with salt and pepper.
  • Place the salmon on a wide strip of baking paper (this step is optional but means the fry pan is clean at the end).
  • Get a fry pan hot and make sure the fry pan has a well fitting glass lid.
  • Place the fish (on the paper) in the fry pan and put the lid on. Set your timer to 5 minutes.
  • Watch the fish cook, up to about 4 minutes and 30 seconds you won’t believe me. Then the outside of the salmon will start to go opaque and you’ll know it’s cooking.
  • At the 5 minute mark turn off the heat and move the fry pan from the heat, break the seal of the lid and leave to rest for about a minute.
  • At this point you could dress the salmon with a little warmed honey and soy sauce.

For my salad in the picture I flaked the salmon, but it also can be served as a whole piece quite nicely.

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