How To Cook Fresh Salmon

I'm going to show you how to cook a fresh salmon. I have a nice piece from the South Coast, three to four- ounce. It has been filleted and it has been pinned, really, really nice.

Nice succulent piece of salmon there, like I said, no skin. It has been deboned, really nice and fresh. I want to make sure that my fish doesn't stick.

What I'm going to do is I'm literally going to coat a bit of flour onto my salmon. I have just dusted it, in a bit of plain flour there, any flour you want. Okay, I got my pan on the stove now, nice and hot, nice bit of gas going on there, nice bit of olive oil on there.

There we go, that has come to temperature now. So we got our salmon all dusted in flour, give it a bit there and a bit more there, there is still a bit of moisture there. So, in we go, into a nice hot pan.

Hear that sizzle, really nice. So we are going to get some salt and pepper, season that up, not too much, don't want to overdo it. Now, what I like to do, you know, with my meat, I like to literally get it in a pan first, get all the flavours, get it nice and moist, looking after it, then get it in the oven, just to finish off cooking.

So this is what I'm doing now, literally want to get it all looking good, sealed off, seasoned up and flavoured up. So what I'm going to do is I'm going to literally cook this in a pan for about a minute on each side. Really nice, get some flavours going and right at the end, what I am going to do is I'm going to add some butter as well and we are going to add some lemon juice, just to get it going.

So, we got a nice hot pan now, as you can see, it's starting to cook now, so we got our edges starting to cook off quite nicely. Just turn that over, beautiful, nice bit of salmon there. If I was to cook with the butter now, it will burn the fish and it will burn the pan.

My olive oil is just cooking nicely that fish now, really, really nice. Turn that around, just spin it around. What I'm going to do now is probably chuck in, at this stage, just a nice bit of lemon.

Hear that sizzle, get it in there, nice bit of fire there, fantastic, beautiful. Get it in there. Looking good.

That lemon will just really attack that fish now and get that flavour going. A bit of pepper and I'm going to add some butter to it now, because we are coming to the, sort of the end part of our cooking of our fish. Get that in there.

I have moistened the fish, I have flavoured it up, I have seasoned it up, it has got everything it needs now and that will go in the oven for about five to ten minutes. Plenty of flavour. I have got something I want to show you, I have a kaffir leaf and I'm just going to put that on the top.

The Thai put that in their curries, absolutely fantastic. I'm going to put that on top of my fish, really, really nice. So we are going to get the flavour of the butter and I'm going to get the flavour from the kaffir and obviously, we are going to get the flavour of the lemon.

You can use lime, all that flavour, and that's it, I have tended my fish and that will go in the oven for about five to ten minutes. I'll take it out and we will have a nice tasty succulent piece of fish. So what I'm going to do now, I'm going to just transfer my fish into a pan here, literally, nice in there.

Get that lemon in there as well, get that lemon of working it through the oven as well, about 160 to 180, a nice hot oven. So coming back to our fish, I'm looking at it now, really nice. Now, the golden rule with fish is to make sure that you don't overcook it.

You don't want it dry, so my advice to you is, cook it for three quarters, take it out, let it rest, it's still cooking, very important. And that is how I cook my fresh salmon. .