Main course · Gluten-free
Pan‑seared salmon
13 min4 servingsEasy
Skin side down in a hot pan, without touching it, until the flesh turns opaque two thirds of the way up. You turn it for a minute, a little butter, lemon, and it is ready. Fish cooks for less time than you think.
Equipment needed
- Frying pan
- Spatula
Allergens
FishMilk
Nutrition facts
| per serving | per 100 g | |
|---|---|---|
| Energy | 367 kcal | 200 kcal |
| Protein | 30.8 g | 16.8 g |
| Carbs | 0.4 g | 0.2 g |
| of which sugars | 0.2 g | 0.1 g |
| Fat | 26.2 g | 14.3 g |
| of which saturates | 6.5 g | 3.5 g |
| Fibre | 0 g | 0 g |
Before you start: 5 basics, 8 min read
Method
- 1
Take the salmon out ten minutes before. Pat it dry with paper towel and salt it on both sides.
- 2
Heat the pan on medium-high with the oil, until it shimmers.
- 3
Lay the portions skin side down, press ten seconds with the spatula so the skin stays flat, then do not touch them. Four to five minutes: the flesh turns opaque rising from the pan.