Naknek Family Fisheries

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Pan Fried Salmon with Samphire

Salmon and samphire may sound unusual, but the herb beatifully compliments the king of fish. When served in a creamy sauce this dish will leave little room or anything else, except
perhaps amazement.

Recipe Information:
  • Serves: 2
  • Salmon Portion: Fresh Salmon, Fillet
  • Course: Main
  • Cooking Method: Fry
  • Preparation Time: Less than 30 minutes
  • 15ml spoon olive oil
  • 1 clove garlic, crushed
  • 25g fresh root ginger, grated
  • 1 red onion, finely sliced
  • 100g pack shiitake mushrooms, sliced
  • 150g pack samphire, thoroughly rinsed
  • 4 x 15ml spoons double cream
  • 2 x 125g salmon fillets, skin on
  • 15g pack fresh herbs for fish, finely chopped
  • 15ml spoon olive oil
  • juice of half a lemon
  1. Heat the olive oil in a large frying pan or wok and add the garlic,
    cook for 1 minute then add the ginger and onion. Cook over a medium
    heat until the onion becomes soft.
  2. Add the shiitake mushrooms and raise the heat, stir fry for 2 -3
    minutes then add the samphire and cook for a further 5 minutes.
    Stir in the double cream and place on a heated serving dish.
  3. Dip the salmon in fresh herbs.
  4. Heat the oil in a frying pan over a high heat and add the salmon
    fillets. Cook for 5-6 minutes on each side, when ready place on top
    of the samphire. Drizzle the lemon juice over the salmon and serve
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