Perfect grilled salmon

The resulting frying is considered ideal by all salmon producers - it allows you to feel the real taste of fish

Ingredients

• 4 slices of salmon fillet on the skin, 200-220 g each
• olive or ghee
• medium-ground non-iodized sea salt
• freshly ground black pepper

Directions

1. Peel the skin of the salmon, rinse with water, pat dry with paper towels. Rub the salmon on all sides with salt, cover with cling film and leave for 20 minutes.
2. Place a piece of quality baking paper (parchment) in a large, heavy-bottomed skillet. Pour or add oil, place over medium heat and heat oil.
3. Place the fish in the oil on the paper, skin side down and simmer over medium heat for exactly 7 minutes, on a timer. Do not touch the fish, move, move or cover.
4. When 7 minutes have passed, remove the pan from heat. Very gently, use a spatula or tongs to turn the pieces of fish skin side up and leave in the skillet removed from the heat for exactly 1 minute. Done, serve with pepper.