Asian-style Pan-fried Salmon

Serves 4


2 tbsp olive oil

1 tablespoons maple syrup or honey

1 tbsp Dijon mustard

Juice of half a lemon

3 tablespoons soy sauce

1 tsp sesame oil

2 garlic cloves, minced

1 thumb-sized piece of fresh ginger, peeled and minced

4-5 sprigs of fresh thyme, leaves picked of 2 sprigs and finely chopped    

Freshly grated salt and pepper

2 salmon fillets, center cut with or without skin

olive oil

Spring onions for garnish


1.     Add marinade ingredients into a small bowl, whisk until combined and put aside.
2.     Place salmon fillets in a pan and rub over thyme leaves, salt and freshly grated pepper.  
3.     Pour the marinade over the salmon and soak for two-three hours…or if you are in a rush half hour will do.
4.     Place the remaining two or 3 thyme sprigs on top of the marinating salmon and place salmon in the fridge.
5.     Heat a frying pan and add a glug of olive oil. When the pan is nice and hot turn down to medium heat then add the salmon fillets (prettiest side up) and fry for 4-5 minutes.
6.     Flip the fish and fry the other side for 5-8 minutes. The cooking time depends on the thickness of the fillets.
7.     When the fish fillets are cooked transfer to warm plates and simmer the remaining marinade in the frying pan until thickened.
8.     Pour glaze over salmon, sprinkle with chopped spring onions and serve.

Serve with garlicky mashed potatoes and sautéed garlic and lemon spinach