Why you should make salmon cutlets
Salmon cutlets provide a rich flavour and a satisfying texture that is different from boneless fillets. The skin gets wonderfully crisp when pan-seared in a hot skillet. It is an affordable way to enjoy fresh fish without a lot of preparation time. This method ensures the salmon cutlets remain moist inside while developing a golden crust outside.
Follow these simple steps for salmon cutlets
Seasoning: Pat the fish dry with paper towels to remove excess moisture. Mix the salt, pepper and dried oregano in a small bowl. Rub the spice mix evenly over both sides of the fish.
Heating: Place a large frying pan over a medium-high heat and add the olive oil. Wait until the oil is hot and shimmering before adding the fish. This ensures the skin does not stick to the pan.
Searing: Carefully place the fish in the pan and cook for four minutes without moving them. Turn them over using tongs and cook for another four or five minutes. The flesh should look opaque all the way to the bone.
Serving: Remove the pan from the heat and squeeze fresh lemon juice over the top. Let the fish rest for a minute before plating. Serve immediately with your choice of side dishes.
My best tips for salmon cutlets
Make sure to pat the fish dry with a paper towel before adding any seasoning. This helps the skin become crispy rather than steaming in the pan. Do not move the salmon cutlets too early once they touch the hot surface. Let them cook undisturbed for a few minutes to form a proper crust.
You can check for doneness by seeing if the meat flakes easily with a fork near the bone. If you prefer a bit of heat, add a pinch of chilli flakes to the seasoning mix. Using a heavy-based pan will help distribute the heat more evenly across the salmon cutlets.
You can also try these recipes:
red curry with prawns,
seafood pasta or
miso ramen.
