Black Pepper Encrusted Salmon
Rinse and dry your 2 salmon fillets.
Grind about a 1/4 cup of black pepper onto a plate.
Rub down your salmon with olive oil on both sides and roll it in the fresh ground black pepper.
Then sprinkle with kosher salt on both sides.
Heat a cast iron skillet pretty hot. Add 2 tablespoons of butter and I tablespoon of olive oil to the pan.
Put your salmon in the pan. Skin side up.
Fry it for 2-3 minutes. It should smoke and sizzle pretty good.
Use a good stiff spatula to get under the fish and the pepper crust so it doesn’t stick to the pan and flip it and cook another 2 minutes.
Serve with lemon and touch of sricha mayo.
Grind about a 1/4 cup of black pepper onto a plate.
Rub down your salmon with olive oil on both sides and roll it in the fresh ground black pepper.
Then sprinkle with kosher salt on both sides.
Heat a cast iron skillet pretty hot. Add 2 tablespoons of butter and I tablespoon of olive oil to the pan.
Put your salmon in the pan. Skin side up.
Fry it for 2-3 minutes. It should smoke and sizzle pretty good.
Use a good stiff spatula to get under the fish and the pepper crust so it doesn’t stick to the pan and flip it and cook another 2 minutes.
Serve with lemon and touch of sricha mayo.
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