Pan Fried

Pan fried with crispy skin

Heat a deep heavy based pan or grill plate on the stove top for 2 minutes on a medium heat.  Add oil or oil and butter mix.  Do not use butter on its own as it will burn too easily (Oil and butter are mixed together to add flavour).

Rub sea salt and a little oil into the salmon skin. This will allow the skin to become crispy.  Cook skin side down for 4-5 minutes then turn over and cook for 4-5 minutes or to your preferred doneness.  Rest the salmon for 2 minutes before serving, as the salmon will continue to cook.

To pan fry cutlets brush a hot pan or grill plate with a little oil and cook for 4-5 minutes each side (for well cooked salmon cook for 6 minutes).  Remove from heat and allow salmon to cool for 2 minutes.

Searing
Heat pan on high until it is hot.  Rub oil and salt into the salmon skin, then cut (approx 1cm deep) into the salmon so that it will sear evenly. Cooking skin side down first, add salmon to frying pan and cook on each side for 1 minute.  Let stand until cooled and slice thinly to serve.

Hot Tips
Rub salt and oil into salmon skin just before cooking.

Cook skin side down over a medium heat for 4-5 mins. Turn and cook for 4-5 min or until colour changes.