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INGREDIENTS<\/strong> METHODS<\/strong><\/p>\n Poached<\/strong><\/p>\n 1 Fill a pan with enough water to submerge a fillet. Bring the water to a simmer. Pan-Fried Salmon<\/span><\/strong><\/p>\n 1 Heat oil in a nonstick skillet. Baked Salmon<\/span><\/strong><\/p>\n 1 Preheat the oven to 200\u02daC. Parchment-Wrapped Salmon<\/span> (Baking Paper)<\/strong><\/p>\n 1 Preheat the oven to 200\u02daC.
\n170 gr Skinless Salmon Fillet (1 Piece)
\n\u00a0\u00a0 (Leave skin on if you want crispy skin when Pan-Frying.)
\n\u00a0\u00a0 or if you like the skin either way it is cooked.
\nSalt, To Taste
\nPepper, To Taste
\nPeppercorns, To Taste
\n1 Lemon, Sliced
\nFresh Thyme<\/p>\n
\n2 Add salt, peppercorns, sliced lemon, and thyme to water.
\n3 Add salmon, cover the pan, and cook for 20 minutes.
\n4 Remove salmon from pan, and season with salt, pepper, and fresh lemon.<\/p>\n
\n2 Season salmon with salt and pepper.
\n3 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.
\n4 Serve with lemon and thyme (optional).<\/p>\n
\n2 Cover a sheet pan with foil or parchment paper.
\n3 Drizzle olive oil on the salmon, then season with salt and pepper. Top with lemon slices and thyme.
\n4 Bake for 10-12 minutes. (The salmon should flake easily with a fork when it\u2019s ready.)<\/p>\n
\n2 Fold the parchment paper in half, then open up.
\n3 Lay down the salmon. Drizzle oil and sprinkle salt and pepper. Lay lemon slices and thyme on top of the salmon.
\n4 Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges.
\n5 Bake for 13-15 minutes or until internal temperature of salmon reaches 63\u02daC.<\/p>\n