This is an incredibly quick and incredibly tasty dish and the 1-minute Lemon sauce is so simple it’s a stretch actually calling it a sauce. It’s zingy, lemony, sharp with a beautiful herby depth – the perfect foil for a fish with a hint of sweetness.
Ingredients (serves 2)
- 2 Salmon fillets, skin-on
- 2 tsp Fire-pit BBQ rub (or Salmon rub if you prefer it)
- juice of one lemon
- Pure Rapeseed oil – or infused if you prefer
- small nob of butter
- pinch of salt & pepper
- handful of fresh dill
- Add a splash of oil and 2 tsp of Fire-pit BBQ rub to a bowl, stir into a paste and add the salmon; leave for a couple of hours, overnight if possible
- Add the butter to a non-stick pan and, once melted, add the salmon straight from the bowl, skin-side down, and fry gently; there’ll be enough oil in the marinade without adding more
- Finely chop the dill and add to a clean bowl
- Add the juice of one lemon and the same volume of oil; season with salt and pepper and stir once – that’s the sauce done! Don’t worry, it should be slightly too lemony, which’ll be perfect once spooned over the fish.
- Turn over the salmon when 80% cooked (you can see the cooking ‘rise up’ the side of fillet) and turn off the heat; there’s enough heat in the pan to continue cooking the fish
- After a couple more minutes, take the fish out and put on a plate, skin-side up; peel off the skin & pop back in the pan to fry for 30 seconds, ‘wet’ side down
- spoon over the lemon sauce on the fish & add the drained crackling-like skin for extra crunch