Add the salmon, skin-side up and cook for about 5 minutes or until it's well browned. Turn the salmon over and cook for 4 minutes or until it flakes easily when tested with a fork. Remove the ...

This zingy yet creamy Tuscan sauce is the perfect accompaniment to beautifully pink pan-seared salmon fillets ... Carefully lay the fillets skin-side down in the hot pan and allow to fry for ...

Heat half of the olive oil in a large heavy based frying pan over a high heat. When oil starts to smoke add salmon fillets and fry, skin side down, for 3 minutes. When salmon is two-thirds cooked ...

Heat a griddle or frying pan over a very high heat for a good 10 minutes until scorchio! (really hot). Rub the salmon all over with oil and place it on the griddle lengthways, skin-side up.