This is my tried and tested marinade for pan seared salmon. Oh and this recipe is for my South African friends…

 

Tools:

  1. 1 small bowl
  2. 1 large frying pan with cover
  3. 1 cutting board
  4. 1 large knife

Instructions :

  1. Squeeze the juice out of one of the lemons into a bowl
  2. Mince the parsley and add to the bowl
  3. Add salt and black pepper to the bowl
  4. Add the 3 teaspoons of Robertson’s Fish Spice
  5. Add the 3 tablespoons of Olive Oil
  6. Add the 1/2 teaspoon of garlic
  7. Mix Well
  8. Pour 1/3rd of the marinade into a small bowl to set aside.
  9. Using a spoon or brush, spread the remaining 2/3rd of the marinade over the fish
  10. Let it sit for at least 10 minutes
  11. Heat the frying pan with the 1/8th stick of butter ( medium – high heat)
  12. When the butter starts to sizzle, add the fillets skin side down and cover
    Pan seared salmon in pan
  13. The pan will sizzle like crazy but that’s ok
  14. Cook the fillets are done ( about 15 minutes tops ) . Note while cooking – you can use that 1/3rd of the marinade you set aside to pour over the top to keep the fish moist.
  15. When the top and base of the salmon turns pinkish whitish – you’re fish is done. Note how it’s half ready in the picture above…
    pan seared salmon ready
  16. Serve with plenty of lemon. I love parsley – so I’m known to garnish again after it’s cooked.
    pan seared salmon

Ingredients


Black Pepper to taste
1/8th a stick of butter
1/t teaspoon Garlic
2 teaspoons Lemon
3 tablespoons Olive Oil
4 tablespoons of minced Parsley
3 teaspoons Robertson’s Fish Spice
4-6 Salmon fillets
Salt to taste