Rinse and pat dry salmon fillet.
Sprinkle salt and pepper on the inside of fillet.
Press in 10 slices of garlic and 10 of ginger.
Heat oil in a skillet and stir-fry 5 slices of ginger. With the seasoned side down, pan fry the salmon until the edges are cooked (turn opaque and slightly brown).
Turn the fillet over and fry until done.
Remove the salmon from the skillet and discard the garlic and ginger.
Serve with lemon wedges or sprinkle fried salmon with finely chopped walnuts as preferred.
Season salmon with salt and pepper and sprinkle with some of the lemon juice.
Heat a large skillet over medium-high heat. Melt butter and oil together in the hot skillet. Add salmon; pan-fry for 3 minutes. Flip and cook until salmon is almost cooked through, 3 to 5 minutes.
Sprinkle remaining lemon juice onto one side of the pan. Add mustard and dill and mix. Pour in cream, mix with a spoon, and tilt pan so sauce runs around the salmon fillets. Cook for a few minutes until sauce thickens. Season with salt. Serve salmon with sauce.
Mix salmon, oats, onion, egg, lemon juice, mustard, salt, and black pepper in a bowl until evenly combined. Divide and shape mixture into four patties.
Heat vegetable oil in a large skillet over medium-high heat; pan-fry salmon patties until heated through, about 7 minutes on each side.
Combine all ingredients except oil.
Shape into 6 patties. Rub surface of nonstick skillet with oil; pan-fry salmon patties until golden brown.
Coat a large skillet with olive oil and place over medium heat.
When hot, add the fillets to the pan skin side down; season with salt and pepper.
Cook for 7 minutes until the skin is nice and brown.
Turn the fish over and cook for 7 minutes on the other side.
Keep warm while preparing the sauce.
In a small bowl whisk together sour cream, dill, lemon juice, shallot, red pepper flakes and horseradish.
Season with salt and pepper. Serve the sauce over the pan-seared salmon.
Open the can of Salmon, and place in a container
et aside.
Heat grill pan and large wok or large
large frying pan, add the potato and fry, turning, for 4
Cut salmon into 1 1/2 inch
lended. Set aside.
Cut salmon into boneless 1 inch chunks
il in a large frying pan and fry chips until cooked and
8 inch oiled baking pan. Press down with the back
bsp oil in a large pan. Saute 1 onion and 1
o make marinade for salmon.
Cover salmon in marinade for 30
n a frying pan over medium-high heat. Gently fry salmon pieces until
inutes.
Place salmon fillets in a flat-bottomed pan or casserole
o dissolve sugar. Add the salmon and marinate for 20 mins
Clean salmon, and place them in a
o 350\u00b0F.
Season salmon on both sides with salt
Open salmon and drain juice.
Set aside.
Remove bones. In mixing
bowl
mash salmon well.
Add beaten egg to salmon; mix well
with
fork.
Add
juice
from
salmon
to flour and pepper. Add
cracker
crumbs
to
flour
mixture, then add to salmon. Melt shortening in frying pan and fry salmon patties. Fry to golden brown.