Pan-fried salmon

Overview

There are many ways to cook salmon, but all of them are cooked or raw. This pan-fried salmon has a caramelized outer layer that is fragrant and fragrant, while the inner layer is still soft and raw. The dual texture of the compound taste can be said to be the perfect way to eat both inside and outside. Simple cooking with fresh ingredients is what I admire the most, and it is a lazy method that can be used by novices in the kitchen. Another great advantage of this dish is that it meets the different needs of our family of three. It is safe for the children to eat cooked food, while we enjoy the delicious taste of fresh food. It is a recipe that has both ends. I definitely recommend it to mothers with little babies to try.

Tags

• hot dishes
• seafood
• common dishes
• meat dishes
• maternity
• dinner with friends
• western food
• summer recipes
• autumn recipes
• lunch
• fresh fruit and vegetable side dishes
• ginger
• honey
• lemon
• oyster sauce
• steamed fish with soy sauce
• thick sliced salmon

Ingredients

Steps

1. 1 Material preparation;

   

2. 2 Twist the ginger into powder (the same goes for cutting it with a knife);

   

3. 3 Cut half a lemon into small cubes;

   

4. 4 Take a small bowl, add steamed fish soy sauce, oyster sauce, honey, minced ginger and half of the lemon, mix well;

   

5. 5 Remove the scales from the salmon, wash and dry it, and cut it several times as shown in the picture to facilitate the flavor;

   

6. 6 Pour the prepared sauce on the salmon and marinate for more than 10 minutes. You can turn it over after a while to marinate evenly and absorb the flavor;

   

7. 7 Preheat the frying pan, pour in the olive oil, add the marinated salmon pieces, and fry over medium-low heat. You can turn it over halfway and fry the sides. When it is five times cooked, pour in all the sauce, and then fry until it is seven or eight times cooked. Then take it out of the pan;

   

8. 8 Sprinkle the remaining lemon slices, pour the soup, top with garnishes and serve.