Crispy Pan Fried Salmon

• 1 salmon fillet (fresh or fully defrosted, skin-on if possible)
• 1 tsp olive oil (or neutral oil like rapeseed)
• Generous pinch of salt
• Optional: black pepper, garlic granules, lemon wedge

1. Pat the salmon dry. Especially the skin side—this helps it crisp up.
2. Season. Season the fillet with a good pinch of salt and somepepper and garlic granules if using.
3. Heat your pan. Set a non-stick pan over medium-high heat. Add a drizzle of oil and wait until it’s hot
4. Lay skin-side down. Gently place the salmon in the pan layering it down away from you. Press with a spatula for 20 seconds to keep it flat.
5. Cook without touching. Let it sizzle for 4–5 minutes. You’ll see the colour change halfway up the side.
6. Flip carefully. Cook the other side for 2–3 minutes until just cooked through.
7. Rest and finish. Remove from pan and rest for a minute. Squeeze over lemon if using.

This is your go-to base for building any dinner. Crispy salmon, done in minutes, ready to match with any grain, veg, or Flavour Bomb you’ve got. Mix and match depending on your energy and what’s in the fridge. Favourites include:

• Crispy salmon served with a rice pouch, air fryer green beans and a drizzle of chilli oil. Comes together in 10 mins.
• Pesto salmon served with spring greens and a grain puch
• Crispy salmon served over spring greens, butter beans and a miso broth.

• Use baking paper or a liner in the air fryer basket to skip clean-up—just make sure it’s weighed down with the grill/ insert. Saves tones of time on washup.
• Salting the salmon and letting it sit for 5 mins imroves the flavour and texture, just make sure you set a timer and don't forget.
• Batch-cook several at once and save one for cold meals the next day (it’s delicious straight from the fridge)