Marinated Salmon Seared in a Pepper Crust

Marinated Salmon with Black Pepper CrustI first saw and made this recipe way back in 1992 – it was in
American Gourmet magazine. In those days I used to get the physical magazine on a regular basis and the internet, as we know it today, wasn’t.

I remember when I first became aware of the website Epicurious, this was the first recipe that I looked for because by then my physical copy of Gourmet had long disappeared. Now it lives in my recipe box on Epicurious and several times a year, when I want a meal to
impress, but don’t have hours to spend in the kitchen, I pull it out.

Marinated Salmon Seared in a Pepper Crust

My recipe is pretty true to the original, expect the original adds a little sugar to the marinade which I don’t think is required. Also I leave the skin on the salmon and only coat the flesh side with pepper so that it still has a good pepper flavour, but also has a crispy skin.

Served simply with a steamed green vegetable and steamed rice or boiled new potatoes on the side, I think, is best. Here I served it with steamed baby bok choy and had some boiled baby new potatoes to accompany.

Serves 4

1 clove garlic clove, crushed
2 tbsp soy sauce
2 tsp fresh lemon juice
4 x 150g pieces salmon fillet, bones removed
1 tbsp coarsely ground black pepper
vegetable oil

1              Place garlic, soy sauce and lemon juice in a shallow dish and whisk to combine. Add salmon and turn to coat. Cover and marinate at room temperature for 30 minutes.

2              Drain salmon and pat dry with a paper towel.

3              Spread pepper onto a plate – I usually grind it straight onto a small plate – then press flesh side of salmon into pepper to form a crust.

4              Heat a heavy-based frying pan over a high heat, add a little oil and swirl to coat base of pan. Place salmon skin side down in pan and cook for 2 minutes turn over and cook for 2 minutes longer or until flesh flakes when tested with a fork. Briefly drain on paper
towels and serve immediately.

Happy cooking and eating.

Recipe very slightly adapted by Rachel Blackmore

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