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Tuesday, October 23, 2018

baked salmon

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Crispy-skinned salmon

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  • 0:05 Prep
  • 0:15 Cook
  • 4 Servings 
  • Capable cooks


4 (200g each) salmon fillets, skin on

2 tablespoons olive oil

1 teaspoon salt flakes

Steamed chat potatoes, to serve

Salad leaves, to serve


  • Step 1
    Place salmon, skin side up, on a plate. Drizzle with oil. Rub salt into skin.
  • Step 2
    Heat a large, non-stick frying pan over medium-high heat. Add salmon, skin side down. Cook for 4 to 5 minutes or until skin is crisp. Turn. Cook, covered for 4 to 5 minutes for medium or until cooked to your liking.
  • Step 3
    Serve with potatoes and salad leaves.

    • 1948 kj
    • 30g
    • 7g
    • 48g
    • 130mg
    • 656.67mg

  • All nutrition values are per serve


    Chef's tips: Crispy skin: Oil the fish, not the pan, to give the fish an even, crisp skin. If the pan is not hot enough the fish will stew and the skin won't get crisp. To test, splash a drop of water in pan - if it immediately sizzles the pan is hot enough.
  • You can also try our receipes

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