• 1 tablespoon extra-virgin olive oil
  • Malden salt
  • Black pepper
  • 4 salmon fillets (+- 125g per portion)


  1. Preheat a large frying pan over medium heat, add olive oil and heat until shimmering.
  2. Season salmon with salt and pepper, reduce heat to medium-low, then add the salmon fillets, skin side down. Using the back of a spatula press firmly for 10 seconds to prevent the skin from shrinking.
  3. Cook Salmon for about 4 minutes then carefully flip the fillets and reduce the heat. Continue cooking until done to your liking, 4 to 5 minutes more.
  4. Transfer to individual plates and serve with lemon slices, wilted baby spinach and steamed Pak Choi.

CHEF’S TIP: Carefully drying the salmon helps ensure that the skin does not stick, as does preheating the pan before adding the fish.

Kimberley Wood is a qualified chef and established food stylist specialising in videography, stills and recipe development.  @kimberly_wood_food_stylist

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