Pan-fried salmon with mushroom sauce

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A simple, easy yet delicious pan fried salmon recipe from double Michelin star winning chef Paul Heathcote; this seafood recipe is the perfect dish for lunch on a summer's day or as a light mid-week fish supper, with mushroom sauce to add an earthy dimension of flavour.

First published in 2015

Ingredients

Metric

Imperial

Mushroom sauce

Salmon

Method

1
Start by making the mushroom sauce. Gently fry the shallots and mushrooms in a teaspoon of butter. Add the white wine and Vermouth and boil rapidly until it has evaporated by two thirds
2
Add the cream and bring to the boil, reduce to a simmer until the sauce is creamy and has a consistency to coat the back of a spoon. Season with sea salt and lemon juice, cover with cling film and keep in a warm place
3
For the salmon, remove all the scales from the fish using the back of a spoon or blunt knife. Remove any bones using a pair of tweezers or pliers and then put in a hot pan skin side down, with a little oil, until golden and crisp – it should take approximately 5 minutes
4
Flip over the salmon for a further 30 seconds and add a squeeze of lemon juice, re-season with sea salt to taste
5
Slice the salmon into 4 pieces, re-heat the mushroom sauce adding the chopped parsley at the end. Serve each of the salmon fillets with a generous ladle of the mushroom sauce and garnish with fresh parsley
First published in 2015

Paul Heathcote’s love affair with cooking began at home in his early teens. He went on to win two Michelin stars and own multiple restaurants in the North West.

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