Pan-seared salmon with lemon

Ingredients

• 2 skin-on salmon fillets (about 150 g each)
• 1 tbsp (15 ml) olive oil
• Half a tsp Xalte Smoked Garlic salt
• Half a lemon
• 1 tbsp chopped fresh dill or parsley

Method

1. 1Take the salmon out of the fridge 10 minutes before cooking. Pat it very dry with kitchen paper on all sides, especially the skin, because if it is damp it will not crisp and will stick to the pan.
2. 2Divide the half teaspoon of Xalte Smoked Garlic salt between the two fillets, sprinkling it over both the flesh side and the skin side. Wash, dry and chop the dill or parsley.
3. 3Heat the oil in a non-stick frying pan over a medium-high heat for 2 minutes, until it runs freely around the pan.
4. 4Lay the fillets in skin-side down, lowering them away from you to avoid splashes. Press them gently with a spatula for 10 seconds so the skin does not curl.
5. 5Cook for 4-5 minutes without moving them. You will see the colour of the salmon change from the bottom up: when the pale, opaque pink reaches two thirds of the way up and the skin releases on its own, it is time to turn them.
6. 6Turn them over, lower the heat to medium and cook for 2-3 minutes more. They are done when the flesh is opaque and flakes when pressed with a fork.
7. 7Serve on plates skin-side up so it stays crisp. Squeeze the half lemon over the top and scatter with the dill or parsley.