Monday, 21 July 2014

#ewew cooks Pan-Fried Crispy Skin Salmon

One of the easiest things to cook is a piece of super fresh fish with a side of potatoes and vegetables.  That's why my Pan-Fried Crispy Skin Salmon is an all-time favourite of mine to cook and eat.

The dish starts off with a really fresh piece of salmon, so make sure you get a super fresh one like this salmon fillet @ RM23.76 (RM90/kg) I got from Jaya Grocer.

1 pc salmon fillet (about 250g)
4-5 spears of asparagus
4-5 white button mushrooms
1 medium potato
Salt & black pepper
A drizzle of olive oil
Corn oil for frying


Season the salmon fillet with salt and black pepper (on both sides).

Cut off the fibrous bottom part (about 2-3 inches) of the asparagus.
Clean the fresh button mushrooms with a damp cloth (do not wash) and cut into slices.
Peel and cut a medium potato to about 1/4 inch slices.


Heat corn oil in a small saucepan on medium heat.  Once the oil is hot enough, drop the slices of potato into the oil.  Flip the potato slices once they start to colour.  Fry till soft and golden brown. 

Dish up and season with salt (while the potatoes are still hot).  That way, the salt will melt and stick to the potatoes.

Drizzle some olive oil in a non-stick pan (on medium heat).  Once it's hot, place your salmon fillet (skin side down), asparagus and button mushrooms into the pan.  It's an 'all-in-one-pan' kind of dish.  Sprinkle some salt over the asparagus.  At the same time, season your mushrooms with a dash of salt, black pepper and chopped fresh parsley, if you have (otherwise, just use dried parsley flakes).  Move your mushrooms and asparagus around (to get a nice char).  

Fry till your salmon skin is nice and crispy (it should take about 3-4 mins). 

By now, your asparagus and mushrooms would have developed a bit of colour and are ready to be taken out.

Once you get a nice colour on your salmon skin, flip it over and fry the other side (for another 3-4 mins).  If you're not happy with the colour of the skin, flip it again and fry for a bit longer (cooking is not an exact science, you know).  [#Note: The cooking time depends on how rare you like your salmon. Do not be overly concerned with the timing of the cooking of your salmon (just 'eyeball' it).  If you happen to undercook it, it'll just be more on the rare side and, if it's a piece of fresh salmon, you've got nothing to worry about.]

Plate up your salmon fillet with your charred asparagus, fried potatoes and's not quite 'restaurant' quality presentation but (hey) at least it tastes good.  Now, who wouldn't like a freshly cooked Pan-Fried Crispy Skin Salmon (with Asparagus, Potatoes and Mushrooms)!

It's's's perfect.  Bon Appetit!!
Serves 1 (salmon lover).  Can be eaten with a dollop of tartar sauce (if you like).


  1. Looks superb! No tartar sauce needed at all.

    1. Thanks for your support, you're too kind.


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