Pan-seared salmon with lemon butter

Crispy skin that cracks under the knife and a translucent flesh that flakes easily. The foaming butter coats the fish for a glossy finish and a rich feel.

• Prep time: 10 min
• Cook time: 8 min
• Difficulty: Easy
• Calories: 462
• Protein: 38 g
• Carbs: 0 g
• Fat: 34 g

Ingredients

• 4 piece Atlantic salmon ( with skin )
• 2 tbsp Extra virgin olive oil
• 30 g Minimum butter sweet
• 0.5 piece Citrus limon (L.) Burm. f. ( juiced )
• 2 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 tbsp Dill ( chopped )

Instructions

1. Preparing the steaks

   Thoroughly pat the salmon steaks dry with paper towels. Damp skin will never get crispy. Season only the flesh side with grey sea salt.

2. Searing skin-side down

   Heat olive oil in a pan. When it starts to shimmer, place the salmon skin-side down. Press gently with a spatula to ensure full skin contact. Cook without moving until the heat rises halfway up the steak.

3. Basting and finishing

   Flip the steaks. Add butter and lemon juice. Once the butter foams and smells nutty, continuously baste the flesh with a spoon. The fish should remain pink at the center. Finish with chopped dill and black pepper.

Chef's tips

• Only flip the fish when the skin releases naturally from the pan.
• Basting with foaming butter (nourishing the fish) is the secret to keeping the flesh moist.

Storage

Eat immediately to maintain the skin's crispness. Can be kept for 24 hours in the fridge, though the texture will be firmer.