About this recipe:This Creole inspired salmon is wonderfully reminiscent of the American deep south. Lightly spiced but not overpowering the delicate flavour of the fish, this recipe is a favourite in our household and a go to when we want a no fuss dinner party fish. Also great on the barbecue
For the rub
1 tablespoon fennel seeds
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh oregano
1 tablespoon dried onion granules
2 tablespoons garlic salt
1 tablespoon paprika
1 tablespoon black peppercorns
1 teaspoon cayenne pepper
1 teaspoon sea salt flakes
For the fish
6 salmon fillets
juice of 1/2 lemon
2 tablespoons olive oil
6 tablespoons crème fraîche
1 tablespoon chopped fresh coriander
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:15min › Ready in:25min
Combine all of the ingredients for the rub in a food processor and whiz. Arrange the fish in a glass dish and rub the blended spices all over and add the lemon juice. Leave to marinate for at least 30 minutes.
Heat the olive oil in a frying pan and cook the fish over a high heat until browned both sides and no longer dark pink in the centre. Remove the fillets from the pan and keep warm. Lower the heat and add the crème fraiche, stirring for 2 minutes.
Plate the salmon and spoon over the crème fraîche sauce. Sprinkle with chopped fresh coriander.
Cooking salmon in a frying pan is a great way to give the fish a lovely golden brown colour while retaining the tasty juices inside. Wherever possible, you should leave the skin on when pan frying and cook primarily with the fillet skin side down and then when the fillet is almost cooked through you can cook the other sides to give a nice golden brown colour.