This cooks at very low heat in the oven and I finished my version on high to get the skin crispy, which is how I like it. You could just remove the skin and cook the whole thing slowly in the oven as per the inspiration recipe below - which would make for a completely unctuous piece of fish, not one with the contrasting tenderness and crunch that I wanted. Up to you.
I changed up the spices from the inspiration recipe and omitted the salsa. There is a lot going on in the dish already and I thought a squeeze of lemon at the end would be enough rather than overkill by salsa. Either way, whether you use the inspiration recipe or my variation thereof, make sure that you marinate the fish for a couple of hours to give the spices time to infuse the fish fillets properly.
4 salmon fillets, skin on or off, up to you, pin bones removed
1 lemon, washed and quartered
2 tsps cumin powder 2 tsps coriander powder 2 tsps turmeric 1 Tbsp jalapeño, minced 2 Tbsps spring onions, finely chopped
1 Tbsp olive oil
1 Tbsp white wine
1 Tbsp butter + 1 tsp olive oil (only if making the crispy skin version)
Salt and pepper to taste
Mix all of the ingredients in bold font together and pour them into a deep oven-safe dish.
Salt and pepper the salmon fillets generously and place them, flesh side down, in the dish with the marinade. Place in the fridge and marinate at least 2 hours, up to 8.
When ready to cook, remove from the fridge and allow to come to room temperature while you preheat your oven to 230.
Place the pan with the fish in the oven and cook for 45 minutes if making the skin off version or 30 if you are making the skin on version.
For the skin on version, remove the pan from the oven after 30 minutes and set aside.
Place the butter and remaining olive oil in a skillet over medium heat and cook until the butter is brown and nutty and the pan is very hot.
Add the fish fillets, this time skin side down, and allow to cook for 6 minutes without turning or touching the fish. If you smell that the skin is starting to burn, turn down the heat.
In both cases, remove the fish to your plates, drizzle with a little of the marinade and serve with a lemon quarter on the side.
Inspiration recipe, here.