This recipe combines two cooking methods, grilling and pan-frying, to give the perfect treatment to any piece of skin-on salmon. The pan-frying produces a crisp, salty skin whilst the grilling results in soft flesh with a lovely caramelised outer texture. Served with a lemon-caper butter this dish is a sure fire winner every time.
- Method :
- Preheat grill to very hot.
- Ensure that the salmon skin is quite dry by patting it with a paper towel. When dry, sprinkle a little sea salt over the skin.
- Heat the oil in a heavy frying pan or skillet until shimmering (but not smoking). Carefully lay the salmon skin side down in the pan and press it down gently to prevent the skin from curling up. Hold it there for 10 seconds before letting go.
- Reduce the pan heat and allow the skin to crisp in the oil for 5-6 minutes. Carefully transfer the salmon to a baking sheet, again skin side down, and place under the hot grill - not too close, around 10 cm away from the heat source. Grill until the flesh begins to crisp and colour. This should take around 7 or 8 minutes.
- Meanwhile, Drain the oil from the pan that you used to fry the salmon, place on a medium heat, and add the butter. When the butter begins to foam, add the capers and move them around in the pan for 10 seconds or so - the butter should continue to foam and begin to turn brown at the edges of the pan. Add a good squeeze of lemon juice and remove from the heat.
- Season the butter with a turn of black pepper and add the dill.
- To serve, pour the caper butter into the centre of a plate and place the salmon skin-side-up on top of it. Serve with fresh green beans and watercress.