I don’t eat seafood often because I only have it if it is very, very fresh. That means I can’t buy it overnight and cook it the next day because it would smell too fishy for me. I had to have it on the day that it was bought and that was why I only cook it on weekends when I have time to buy and cook it on the same day. I also don’t like buying it from the supermarket, I go to the fishmonger as it is fresher and usually better quality as well. Sometimes it is cheaper but that’s not always the case.
Prep time 10 mins
Cook time 15 mins
1 tbsp canola oil (plus more for pan frying)
1 garlic clove
1 chilli, finely chopped (optional)
2cm piece of ginger, finely chopped
2 tbsp honey
2 tbsp oyster sauce
1/2 lemon, juice only
2 Atlantic salmon fillets (skin on)
Preheat the oven to 200C or set it on grill.
Sauté the garlic, chilli, and ginger in a saucepan until it becomes fragrant. Then add the honey, oyster sauce, and lemon juice and let it simmer a little before setting it aside. This is the glaze.
Pan fry the salmon fillets until they are golden brown all over and set aside on to a tray lined with aluminium foil/baking paper. Take care when frying as the oil can spit quite a bit.
Cover the glaze all over the salmon fillets, especially over the skin. Then put it in the oven and let it grill for about 5 minutes or until the glaze caramelises on top of the skin.
Serve with a side of steamed vegetables and rice or mashed potato.