Pan fried salmon

Pan fried salmon

Have a properly cooked salmon fillet, comprehensive with crisp skin, ready in under ten minutes. Serve with a side of buttery, seasonal green veg for a filling supper

Nutrition and added data

Nutrition: per serving


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Generously season the salmon fillets with salt and pepper. Place the oil and butter in a non-stick frying pan above a medium heat, swirling close to the pan until melted and foaming, then flip up the heat. Once the butter starts bubbling, include the salmon fillets to the pan, skin-side-down, and fry for 3 mins until crisp. Flip the fillets in excess of, lower the heat and cook for 2 mins far 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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