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Pan frying or baking salmon?

I like both but more often than not I bake because I don’t like the mess associated with pan frying salmon in an open frying pan.

There’s a simple solution which gives the best of both worlds of pan frying and baking.

In a hot pan I lay a sheet of baking paper and spray it with some cooking oil. I add the salmon on the paper skin down, add some dill, cracked pepper, chives and chilli. I put the lid on, turn down the heat and then set a timer for five minutes.

At the five minute mark take the frying pan off the heat and leave the lid on for about a minute while organising everything else.

The salmon has crispy skin and a moist flaky flesh.

Let me know what you think.

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