Ingredients

Before you start

Method

1. Preheat the oven to 230°C/450°F. Cut the salmon into pieces of comparable size, as per the number of servings required. Set aside.
2. Coarsely grind the peppercorns, coriander, mustard, and celery seeds, using a pepper mill if available. Otherwise, place the spices in a plastic bag and crush them using a rolling pin. Transfer the mixture to a shallow dish, add the salt, then coat the salmon pieces on both sides with the spice mixture.
3. Melt the butter and oil in a nonstick skillet over medium heat. Add the salmon and sauté until the crust is golden, about 1-2 min per side, taking care not to let it burn.
4. Transfer the fillets to a baking dish, place it in the middle of the oven, and bake for about 7-8 min for a 2 to 2,5 cm thick fillet. Since the cooking time depends on the thickness of the fillets and the actual temperature of the oven, it is important to check with a fork to see if the fish is cooked through. Serve on the warmed plates.

Recommended side dishes

• Potato and Arugula Salad
• Spinach à l'étuvée
• Ginger Squash Purée
• Buttered Broccoli Purée
• Braised Brussels Sprouts with Marjoram