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Crispy Skin Salmon Portions .jpg


•    2 x Ora King Salmon portions
•    ½ small cucumber (100g)
•    1 x small/medium tomato
•    5-10 white anchovy
•    1 x heaped Tbsp baby capers
•    1 x heaped Tbsp chopped parsley


Heat a medium sized cast-iron frying pan over a medium-high heat and add a splash of oil.
When pan is hot, place salmon pieces in pan, skin side down. (Do not overcrowd the pan).
Place a piece of baking paper on the flesh side.
Place a 1kg weight - such as a heavy pot or another pan on top of the salmon pieces. Cook for 2 minutes, lifting the weight once or twice, moving the salmon pieces gently around the pan.
Remove pan from heat, remove weight and baking paper.
Using a spatula, gently flip each piece of salmon and leave to rest for 1 minute.
Cooking times are based on portions being about 160g each.
Serve with a sprinkle of sea salt.
NOTE: If you don't have a pan large enough for all the fillets, try the same technique using the flat plate of the BBQ. Remember to clean the plate thoroughly before and after.
Serve with a salsa of cucumber, tomato, capers and white anchovy. 
Dress the salsa with lemon juice, olive oil, a splash of white wine vinegar and salt.


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