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INGREDIENTS
170 gr Skinless Salmon Fillet (1 Piece)
(Leave skin on if you want crispy skin when Pan-Frying.)
or if you like the skin either way it is cooked.
Salt, To Taste
Pepper, To Taste
Peppercorns, To Taste
1 Lemon, Sliced
Fresh Thyme
METHODS
Poached
1 Fill a pan with enough water to submerge a fillet. Bring the water to a simmer.
2 Add salt, peppercorns, sliced lemon, and thyme to water.
3 Add salmon, cover the pan, and cook for 20 minutes.
4 Remove salmon from pan, and season with salt, pepper, and fresh lemon.
Pan-Fried Salmon
1 Heat oil in a nonstick skillet.
2 Season salmon with salt and pepper.
3 Lay the salmon on the skillet and watch the color rise to about two-thirds of the way up the salmon. Flip the salmon once and cook until done to taste, roughly 2-4 minutes longer.
4 Serve with lemon and thyme (optional).
Baked Salmon
1 Preheat the oven to 200˚C.
2 Cover a sheet pan with foil or parchment paper.
3 Drizzle olive oil on the salmon, then season with salt and pepper. Top with lemon slices and thyme.
4 Bake for 10-12 minutes. (The salmon should flake easily with a fork when it’s ready.)
Parchment-Wrapped Salmon (Baking Paper)
1 Preheat the oven to 200˚C.
2 Fold the parchment paper in half, then open up.
3 Lay down the salmon. Drizzle oil and sprinkle salt and pepper. Lay lemon slices and thyme on top of the salmon.
4 Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges.
5 Bake for 13-15 minutes or until internal temperature of salmon reaches 63˚C.
Crispy Fried Salmon
1 Dry the Salmon with paper towel as in video.
2 Season skin with Salt & Pepper
3 Cook for 4 or 5 minutes at 160℃ to 170℃ on the skin side, then flip and finish off.
4 While skin side is cooking season flesh side with Salt & Pepper.
5 Cook in Fry-pan or on a hot plate.
