Pan-seared salmon fillets

The trick to this recipe is letting the salmon rest for 6 minutes at the end. This leaves the salmon moist and tasty and works well for most firm fish.

Pan-seared salmon fillets

Pan seared salmon fillets with broccoli and cauliflower cheese
Servings:	Serves 2
Calories per serving:	289
Ready in:	45 minutes
Prep. time:	35 minutes
Cook time:	10 minutes
Difficulty:
Recipe author:	Chef
First published:	31st January 2013

Best recipe review The sugar makes the difference 5/5 Super easy, super tasty. Paul R Smith

Cooked and ready to rest

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 2 150g (7oz) salmon fillets
• 4 tablespoons dark soy sauce (light soy is fine)
• 1 tablespoon Demerara sugar or honey
• Freshly ground black pepper
• 1 tablespoon lemon juice
• 2 tablespoons olive oil
• Parsley to garnish

Method

1. Descale the fillets if they have skin
2. Rinse the fillets under cold running water and pat dry with a paper towel
3. In a flat dish mix the soy, lemon juice, Demerara sugar and pepper
4. Place the fillets in the dish and spoon the marinade all over, flesh side down if they have skin
5. Marinate in a refrigerator for at least for 30 minutes to an hour, turning a couple of times
6. Add the olive oil to a frying pan on a medium heat
7. Pan fry for 3 minutes per side
8. Remove from heat, cover with a large plate or tin foil and rest for 6 minutes
9. Garnish with chopped parsley and serve

Variations

Use honey instead of Demerara sugar. If you are not keen on sweet things, you can reduce the honey or sugar to 1 teaspoon.

Instead of lemon juice, try the juice from a jar of preserved lemons or cider vinegar.

Substitute dill for the parsley and add some cloves of crushed garlic either to the marinade or the frying pan.

Serving suggestions

Serve with broccoli and cauliflower cheese

Fry in garlic olive oil

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