Part of my summery salmon feast, though this salmon would go with almost anything.
2 x 200g fillets of salmon, skin-on
Salt and pepper
Preheat a non-stick frying pan over a medium heat. Sprinkle the salmon on both sides with paprika, salt and pepper and give the salmon a little rub.
Place the salmon in the pan, skin-side down. (No oil required.) Cook for 4 – 5 minutes, until the skin is golden and crisp on the bottom. Carefully flip the salmon and cook for 3 minutes on the other side. While the salmon is cooking, peel the skin off the salmon and place in the pan, uncooked side down, to get really crisp. If it’s a thick fillet, cook the salmon for 30 seconds on its sides. Finally, finish cooking the salmon by flipping once more and cooking the bottom where the skin has been removed for 30 seconds or so. Serve with a squeeze of lemon.
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