Thank you for your questions! Of course, you can fry it for 2 minutes per side, but in this case, depending on the thickness of the fillet, you should increase the temperature of the pan. However, it will be extremely difficult to achieve three goals simultaneously: maintaining an inside temperature of 52-55°C (for juiciness and safety), achieving a crispy skin, and avoiding over-burning the surface of the flesh with the spices. Otherwise, if the temperature of the pan is not high enough, it will be difficult to reach the desired temperature for 2 minutes per side, and you may end up with some parts of the fried salmon undercooked.
Merci pour ce beau, bon et utile travail. J'attends de nouvelles recettes.
Thanks for answer. I understood. Keep cooking and posting.
I used sunflower oil for this recipe, but you can use any roil you prefer with a high smoke point. So any refined oil will be suitable.
Thank you for your questions! Of course, you can fry it for 2 minutes per side, but in this case, depending on the thickness of the fillet, you should increase the temperature of the pan. However, it will be extremely difficult to achieve three goals simultaneously: maintaining an inside temperature of 52-55°C (for juiciness and safety), achieving a crispy skin, and avoiding over-burning the surface of the flesh with the spices. Otherwise, if the temperature of the pan is not high enough, it will be difficult to reach the desired temperature for 2 minutes per side, and you may end up with some parts of the fried salmon undercooked.
Thanks for the recipe! I will try cook salmon next time. What oil you used to fry this fish?
10 minutes frying, this is not too much? I usually fry salmon 3 minutes on every side. Thanks for you answer.