Pan-fried salmon
- Esther Clark
Save recipe
Serves 2
Easy
Prep: 1 min
Cook: 5 mins
A star rating of 4.7 out of 5.66 ratingsRate
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Have a perfectly cooked salmon fillet, complete with crisp skin, ready in under 10 minutes. Serve with a side of buttery, seasonal green veg for a filling supper
Egg-free
Gluten-free
High-protein
Low sugar
Nut-free
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Ingredients
Nutrition
Units:
MetricUS
-
2 x 150g smoked salmon fillets
(about 4cm thick), skin on
-
½ tbsp olive oil
-
20g unsalted butter
-
½ lemon
juiced
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Nutrition: per serving
-
kcal386
-
fat29g
-
saturates9g
-
carbs0.2g
-
sugars0.2g
low
-
fibre0.07g
-
protein31g
high
-
salt0.15g
low
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Method
-
step 1
Generously season the smoked salmon fillets with salt and pepper. Put the oil and butter in a non-stick frying pan over a medium heat, swirling around the pan until melted and foaming, then turn up the heat. Once the butter starts bubbling, add the salmon fillets to the pan, skin-side-down, and fry for 3 mins until crisp. Flip the fillets over, lower the heat and cook for 2 mins more, then drizzle with the lemon juice. Transfer the salmon to a plate and baste with any of the buttery juices left in the pan.
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A star rating of 4.7 out of 5.66 ratings
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