This pepper crusted salmon recipe is a very simple method of preparing grilled salmon.
It's quick enough to cook for a family meal and tasty enough for a dinner party dish.
To crush the peppercorns, you can either use a pestle and mortar, the end of a rolling pin and a small dish or put the peppercorns in a plastic bag and smash them to bits with a rolling pin or mallet.
They only need crushing roughly - just cracked really, so crush them very gently - you don't want them shooting off all around the kitchen. You'll be finding them for weeks afterwards if you're too rough with them!
It is your choice whether you skin the fish or not - some people love the crispy skin, some people don't like it.
Pepper Crusted Salmon
Heat the broiler to high.
Crush the peppercorns and then mix them with the salt.
Put this mixture on a dinner plate.
Dip the salmon fillets into the lemon juice, then into the peppercorn mix.
The lemon will make the fillets wet and help the pepper and salt mixture stick to the fish - press the fish into the dry mix and try and coat both sides of the fillet.
Broil for 5 minutes, then turn the fish.
Brush with lemon juice and then divide what's left of the peppercorn mix over the fillets.
Broil a further 5 minutes or so until the fish is cooked through - you can tell that it's cooked as when you press it, it's firm to the touch.
Serve hot with some new potatoes and a mixed salad or vegetables.
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By Liz Alderson, Mar 22, 2017
Gorgeous pepper crusted salmon ready in less than ten minutes.
Prep Time: 5 minutes
Cook time: 5 minutes
Main Ingredient: salmon steak, peppercorns