Skill level

Average: 4.5 (51 votes)


  • 2 salmon fillets, about 200 g each, pin-boned, skin on
  • sea salt, to season
  • 1 tbsp vegetable oil
  • 50 g butter
  • 1 lemon, cut into wedges
  • ¼ cup finely shredded parsley
  • pinch dried ground saltbush, optional
  • pinch ground aniseed myrtle, optional
  • black pepper, to season

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Season the salmon well with salt. Heat a frying pan over medium heat until very hot. Add the oil and add the salmon fillets, skin-side down, then place a weight on top for the first minute. Cook, without moving, for about 3 minutes or until the skin is crisp. Turn the salmon and cook for another minute or until cooked to your liking.
  2. Using a piece of scrunched up paper towel, blot any oil from the pan.
  3. Add the butter to the pan and cook until the butter foams and turns a light golden brown. Remove from the heat, then squeeze in the juice from a few lemon wedges, scatter over the parsley and spices, if using and gently stir to combine.
  4. Spoon the butter over the fish, grind over a little black pepper and serve.


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Adam Liaw.