Crispy seared salmon

This was risky to serve my household. There aren’t many seafood recipes on here because my hubby is allergic to it, so we only have it in his absence and when I have pre-planned. It turns out that Miss 7 and Master 14 absolutely loved this and have asked for it since! Have a go, it is easy and brilliant!


As many salmon fillets with skin on as you need

Olive oil

Sea salt

Whatever vegetables you like



Drizzle olive oil over the skin of the salmon and then sprinkle the salt on. Rub the salt into the skin. Heat a non-stick fry pan to medium heat. Place the salmon skin down on the hot pan. Cover with a lid for about 4 minutes, then remove the lid. Lift the salmon and place down, still with the skin on the bottom. Turn up the heat for a further minute. If you like your salmon medium to well done, this is you now, get off the train! That’s how I make it. If you like it 100% cooked, turn the salmon over for a further 1-2 minutes. This timing is based on salmon that is over an inch thick at the largest section. If yours is smaller, do not cook for as long. When I have 2cm high fillets I just cook skin side down for 3 minutes with the lid on, remove the lid for one more minute and then it is done. Serve with whatever veges you like. I made some steamed potatoes, smothered in butter and parsley, and blanched a few beans! Enjoy your beautiful fish dish!

Crispy seared salmon

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