Servings4
Ingredients
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Instructions
- Pat the salmon very dry and season both sides with salt, pepper and lemon, chives and black pepper. Prepare the side ingredients before you start cooking.
- Heat a heavy pan with a thin film of oil. Cook the salmon skin-side down first, if it has skin, until the skin is crisp and most of the flesh has changed colour.
- Turn the fish, lower the heat and add the butter, sauce or aromatics listed. Baste gently and stop cooking as soon as the thickest part is just done.
- Finish with lemon or fresh herbs and serve with buttery potato mash and lemon sauce. Let the pan sauce settle for a minute before spooning it over the fish.
Kitchen note: Pat the salmon dry before frying and turn it only when the surface releases easily from the pan.
Why you'll like this recipe
- Lemon, chives and black pepper gives the salmon a clear, balanced flavour without hiding the fish.
- The sides add contrast in texture and freshness: buttery potato mash and lemon sauce.
- You can prepare the vegetables and sauce before cooking the salmon, which keeps the final steps simple.
Tips for better results
- Prepare and measure the sides before you start cooking; salmon itself cooks quickly.
- Check the thickest piece first and stop cooking as soon as it is just done.
- Taste the sauce or dressing at the end and balance richness with lemon or vinegar.
What to serve with it
Serve with buttery potato mash and lemon sauce. Add extra lemon or herbs at the table if you want a fresher finish.
Storage
Refrigerate cooked leftovers promptly in a covered container and use within 2 days. Reheat gently; the salmon can become dry if overheated.
Common questions
How do I keep salmon from drying out?
Use similarly sized portions, check the thickest piece early and remove the fish as soon as it is just cooked. Resting briefly helps the juices settle.
Can I prepare parts ahead?
Yes. Wash and cut the vegetables and mix the sauce or dressing in advance. For the best texture, cook the salmon close to serving time.