Pepper-Crusted Salmon , Bold Black Pepper Salmon Fillet

Method

Pat the salmon fillets dry with kitchen paper. Press the coarsely ground Bold Black Pepper and Golden Turmeric firmly onto the flesh side of each fillet. Season with flaky sea salt.

Heat the olive oil in a non-stick frying pan over medium-high heat until shimmering.

Place the salmon skin-side down and cook for 5 minutes without moving. The skin should become golden and crispy.

Flip the fillets, add the butter and thyme sprigs to the pan. Baste the salmon with the foaming butter for 2-3 minutes.

Squeeze half the lemon into the pan and cook for a final minute. The salmon should be slightly pink in the centre.

Rest the salmon for 1 minute before serving. Cut the remaining lemon into wedges to serve alongside.

Tips

• Start with the salmon at room temperature for even cooking. Remove from the fridge 15 minutes before cooking.
• The pepper crust works best when coarsely ground. A pestle and mortar gives you the ideal rough texture.
• Do not move the salmon once it hits the pan. Patience ensures a crispy skin.

Serving Suggestions

Serve on a bed of wilted spinach or alongside roasted asparagus and new potatoes. A simple green salad with a lemon vinaigrette also complements the richness of the salmon.