Pan-fried Hot-smoked Salmon

A simple lemon parsley sauce is the ideal accompaniment to hot-smoked salmon in Gary Rhodes speedy starter
By Gary Rhodes
Pan-fried Hot-smoked Salmon
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 2 tbsp olive oil
  • 25 g butter
  • 4 x 150 g fillets ofhot smoked salmon
  • 1 lemon, juice only
  • 25 g flat leaf parsley, chopped


1. Heat the olive oil and butter in a wide pan over a low to moderate heat. When the butter starts foaming, add the salmon to the pan. Fry the salmon for 2 minutes on each side until slightly browned.

2. Using a fish slice, remove the fish from the pan. Leave the fish to rest in a warm place for a few minutes while you make the sauce.

3. Pour the lemon and parsley into the pan and stir until well combined with the butter and oil.

4. Arrange a fillet of fish on each of four plates, pour over the parsley lemon butter and serve.

Made with produce from Walter Purkis and Sons - finalists of the Local Food Hero Awards 2007.

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