Pan-fried marinated salmon with relish

Pan-fried marinated salmon with relish

This is a beautiful little salad to add to the top of the fish; it is very pretty and fresh tasting. If you don’t have time to marinate the fish, don’t worry, try that next time, it will still taste great. Don’t forget to concentrate on not overcooking the fish.


  • 4 x 185 g (61/2 oz) pieces salmon fillet, skin removed

  • Marinade
  • 100 ml (31/2 fl oz) extra virgin olive oil
  • 3 small red chillies, seeds removed and finely diced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1 teaspoon ground turmeric
  • Grated zest of 1/2 lemon
  • Juice of 1 lemon
  • 2 tablespoons chopped coriander (cilantro) leaves
  • Sea salt

  • Radish relish
  • 8 red radishes
  • 3 Lebanese (short) cucumbers, peeled, halved and seeds removed
  • 1 celery stalk
  • 100 ml (31/2 fl oz) extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon wholegrain mustard
  • Sea salt and freshly ground pepper
  • 1 large handful mint leaves


To make the marinade, process all the ingredients together (it is not important for it to be completely puréed). Marinate the fish fillets in the marinade for 2 hours.

Meanwhile, make the relish. Using a Japanese mandolin, slice the radishes, cucumber and celery very finely (otherwise, if your knife work is good, by all means just use a very sharp knife). Whisk the oil, vinegar and mustard together in a bowl, and then season with sea salt and freshly ground pepper to taste. Add the prepared vegetables and mint leaves
to the dressing and mix to combine.

Heat a frying pan, grill (broiler) or barbecue to hot. Remove the fish from the marinade and place it over the heat, presentation side down. Cook for 2 minutes and turn, cook for a further minute, or until almost cooked through, then rest in a warm place for about 1 minute. Place a piece of fish on each plate and top with the relish.

NOTES: First published in Neil’s cookbook Good Food. Photography by Earl Carter.

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