Crispy pan fried salmon caramelised in honey with a hint of rosemary garlic and lemon. This recipe takes no preparation and is ready in just 10 minutes. Make sure to press the salmon down once in the pan to ensure it cooks evenly.
Crispy pan fried salmon caramelised in honey with a hint of rosemary garlic and lemon. This recipe takes no preparation and is ready in just 10 minutes. Make sure to press the salmon down once in the pan to ensure it cooks evenly.
Yields3 Servings Cook Time10 mins
3 salmon fillets salt & pepper 1 tbsp olive oil 2 tsp butter lemon wedges 2 large garlic cloves 2 rosemary sprigs 1 tbsp honey flat leaf parsley, chopped
11. Heat a cast iron skillet on high heat, once hot enough add in the olive oil. Season the salmon with salt and pepper and place on the pan skin side down; turn the heat down to medium. Use a spatula to press the salmon down firmly for about 10 seconds.
2. Add the butter to the pan along with the garlic cloves, just 2 lemon wedges, rosemary sprigs and honey, cook for 5-6 minutes. While cooking baste the salmon with the oil and juices that collects In the pan.
3. Flip the salmon and cook a further 2 minutes or so. Serve with lemon wedges and some freshly chopped parsley.
1. Heat a cast iron skillet on high heat, once hot enough add in the olive oil. Season the salmon with salt and pepper and place on the pan skin side down; turn the heat down to medium. Use a spatula to press the salmon down firmly for about 10 seconds.
2. Add the butter to the pan along with the garlic cloves, just 2 lemon wedges, rosemary sprigs and honey, cook for 5-6 minutes. While cooking baste the salmon with the oil and juices that collects In the pan.
3. Flip the salmon and cook a further 2 minutes or so. Serve with lemon wedges and some freshly chopped parsley.
Ingredients
Directions
1. Heat a cast iron skillet on high heat, once hot enough add in the olive oil. Season the salmon with salt and pepper and place on the pan skin side down; turn the heat down to medium. Use a spatula to press the salmon down firmly for about 10 seconds.
2. Add the butter to the pan along with the garlic cloves, just 2 lemon wedges, rosemary sprigs and honey, cook for 5-6 minutes. While cooking baste the salmon with the oil and juices that collects In the pan.
3. Flip the salmon and cook a further 2 minutes or so. Serve with lemon wedges and some freshly chopped parsley.