Salted Salmon
Crisp-skinned salmon, seasoned simply and cooked hot and fast — proof that the best fish recipes are usually the shortest.
Method
1
Salt the salmon
Pat the fillets dry and season generously with flaky sea salt on both sides. Leave at room temperature for 15 minutes — this firms the flesh and seasons it right through.
2
Heat the pan
Warm the olive oil in a non-stick pan over medium-high heat until shimmering.
3
Sear skin-side down
Lay the salmon skin-side down and press gently for the first 30 seconds to stop it curling. Cook undisturbed for 4–5 minutes until the skin is crisp and golden.
4
Flip and finish
Turn the fillets, add the lemon slices and thyme to the pan, and cook for a further 2–3 minutes until just cooked through.
5
Rest and serve
Rest for 2 minutes, then finish with a squeeze of lemon juice and black pepper.
TipResist the urge to move the salmon while it sears — leaving it undisturbed is what gives that crisp, golden skin.