I had a halved salmon tail, unskinned, wrapped in my freezer. I remember having scrumptious fried salmon at home, seasoned with nothing but salt and pepper coated with a little bit of flour. Here I added turmeric. Having learnt about the health benefits of curcumin, the chemical in responsible for the yellow colouring in turmeric, I have been trying to incorporate the spice into my dishes in moderation. As with any frying method of cooking, the drier the fish is, the crispier the result. Use kitchen towels to squeeze as much water out as possible. Coat salmon cubes with a dry rub.
½ cup flour
1 tbsp turmeric
1 tbsp ground black pepper
1 tsp salt
1. Shake off excess marinade from salmon cubes.
2. Heat 5 tbsp of oil till very hot.
3. Carefully place pieces of salmon into oil and lower heat to medium-high. Allow to cook till a thin crispy crust forms on one side. If using salmon with skin still on, start with the skin side down.
4. Turn pieces over and repeat on other side. You can also repeat on any other sides that are not crisped by then.
5. Remove onto a piece of kitchen towel to soak up excess oil and serve.
For gluten-free version, omit flour in the dry rub.
- Kelly’s Easy Pan Fried Salmon with Dill Butter at Chef Saavy