Hi, how are you? This feels like day of lockdown no. 4658 to me. The weekend was nice, we had some good weather and got lots of sunshine here in London. We spent it doing housework and some decorating. And relaxing in between.
On Saturdays, we usually have fish for dinner. Simply because it’s an easy, quick and healthy meal (it is a source of omega 3 amongst other valuable nutrients).
Ideal after a busy day working around the flat or after a day at work!
These days it’s often salmon that we’re having and we both love it.
It’s just the supermarket one, for quite a good value in my opinion (2 fillets for 3GBP).
Sometimes I buy the frozen one, sometimes the chilled.
Frozen fish is great if you just want to pop it in the oven and not to worry too much about it. Then it doesn’t even need to be defrosted prior to cooking.
However, if you like your fish flaky and juicy, it’s best to cook it when it’s fully thawed – and better to do it on a pan or under the grill.
Remember to never defrost fish at room temperature, but ideally do it overnight in the fridge. Normally, it takes about 12hrs for fish to defrost, depending on how big the cuts are. Make sure you cook and consume the fish within 24hrs from defrosting.
Now, let’s have a look at the simple steps to cook the salmon fillets to absolute perfection.
The perfect salmon fillets
For 2 servings, you’ll need
- 2x120g salmon fillet
- 1 tbsp olive oil
- 1 lemon
- salt and black pepper
- Take the fillets out of the fridge 15 mins before cooking, so they reach room temperature.
- Using a large frying pan or a skillet, add the olive oil and set on medium-high heat. Season the pan generously with salt and pepper.
- When the pan is hot enough, add the salmon fillets, skin facing down. You should hear the familiar sizzling noise. This means the temperature is high enough.
- Cook them for 5mins from this side (skin down) without touching them.
- After 5 mins, turn them upside down. Cook for 3 1/2 mins and turn on one of the sides.
- Cook for 3mins before finally turning to cook the last side for another 3 mins.
- After that, the fillets should be beautifully brown from all sides and have crispy skin.
- Serve with a slice or wedge of lemon and a side dish and/or veggies of your choice (salad, spinach, potatoes, mash, pasta and so on, almost anything goes with salmon!)
Tip: To stop the crisp skin from going wet and soggy again, serve it so the skin faces upwards and that it isn’t touching any liquid or juicy foods on your plate (ie sauces).
Enjoy and let me know how it was!
Prep time: 1 min | Cooking time: 14 mins || Total cooking time: 15 mins (+15 mins to reach the room temperature)