Servings4
Ingredients
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Instructions
- Pat the salmon dry and cut it into even pieces. Season with smoked paprika, garlic and lemon, then coat lightly in panko, flour or starch as listed.
- Heat a thin layer of oil in a wide pan. Fry the salmon in batches, leaving space between pieces, until crisp and golden; turn carefully.
- Make the sauce from the listed creamy or coconut ingredients, warming it gently in a separate pan. Keep crispy pieces out of the sauce until the last moment.
- Serve the salmon over or beside crisp salad and lemon aioli, spooning the sauce around it so the crust keeps its texture.
Kitchen note: Keep the pieces an even size and give them room in the pan or on the serving plate.
Why you'll like this recipe
- Smoked paprika, garlic and lemon gives the salmon a clear, balanced flavour without hiding the fish.
- The sides add contrast in texture and freshness: crisp salad and lemon aioli.
- You can prepare the vegetables and sauce before cooking the salmon, which keeps the final steps simple.
Tips for better results
- Dry the salmon thoroughly before coating; surface moisture is the enemy of a crisp crust.
- Cook in batches and leave space between pieces so they fry rather than steam.
- Keep the sauce beside or beneath the fish until serving to protect the crust.
What to serve with it
Serve with crisp salad and lemon aioli. 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.