Crispy Skin Salmon

1 tbs grape-seed oil
2-4 salmon fillets with skin on
kosher salt, to taste
freshly ground black pepper or white pepper, to taste
1 tbs plain flour (optional)

For the honey soy glaze
2 tbs honey
1 tsp soy sauce
1 tsp sesame seeds
chilli flakes, to taste
1/2 tsp grated ginger
1/2 tsp sesame seeds

Preheat the oven to 200 degrees celsius (fan-forced).

Heat the oil in a large frying pan on high heat until it is hot. A cast-iron skillet. Allow it to heat until it is smoking hot, about 10 minutes will do.

Season the salmon on both sides with salt and pepper.

Place the fish in the pan, skin side up. Press down on the fish with a spatula.

Cook for 3 -4 minutes on each side.

Meanwhile, if using the glaze, combine all glaze ingredients and put aside until needed.

Remove from frying pan and place the salmon on a foil lined baking tray, skin side down.

Brush, the glaze over the non-skin side of the salmon.

Place the tray in the oven for 3-4 minutes.

This is delicious if served sprinkled with toasted sesame seeds and finely sliced spring onion and chopped fresh coriander leaves.

For a different effect, after you have seasoned with salt and pepper, lightly dip the salmon in plain flour. Brush off excess flour with a pastry brush.

Try this with potato salad that works and steamed green beans.

For an older audience, try this served with a green salad dressed with a sharp mango vinaigrette and boiled baby potatoes.