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Tuesday, 17 July 2012 13:41

Salt and Pepper Salmon


1 Salmon fillet (approximately 2 pounds and 1 to 2 inches thick, skin on)

2 tbsp Extra-virgin olive oil

6 tbsp Unsalted butter, room temperature

1Lemon, sliced into wedges

Sea salt and black pepper, freshly ground


Run your finger up and down the centre of the salmon fillet feeling for any pin bones, remove bones with a fork. With a knife cut across the width of the salmon, dividing it into four equal portions. Season both sides of the salmon fillet lightly with freshly ground sea salt and pepper using Peugeot's Saint Malo 14cm Salt and Pepper Mills. Allow the fillet to rest for a few minutes and infuse the spices; this will ensure crispy skin when frying and then Rub 1 tablespoons of butter on the skin side of each fillet. Heat olive oil in a large frypan over medium to high heat until the oil is almost smoking. Add the salmon fillets to the frypan, skin-side down. Cook for approximately 6 minutes to ensure crispy skin. Flip the salmon fillets and cook until flesh side is nicely seared (approximately 2-3 minutes). Transfer the salmon fillets to a platter and serve immediately with lemon wedges.


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