Wild Salmon Fillet With Smoked Sea Salt and Tomato Scramble

Wild Salmon Fillet With Smoked Sea Salt and Tomato Scramble

Inspired by: www.lavenderandlovage.com/recipe


  • 2 teaspoons pecan cooking oil (we recommend The Art of Pecan Cooking Oil)
  • 1 teaspoon plain flour
  • 1 wild salmon fillet (100 to 150g, skinned and boned)
  • 1/4 teaspoon smoked sea salt ((we recommend El Dorado Mesquite Flavor Sea Salt)
  • zest and juice of half a lemon
  • 1 tablespoon finely chopped fresh parsley
  • 10 cherry tomatoes (sliced)
  • 1 onion large  (peeled and very finely diced)
  • black pepper

Garnish: parsley and lemon juice 


  • Mix the smoked sea salt and flour together and coat the salmon fillet with it on both sides.
  • Heat 1 teaspoon of pecan oil in a large frying pan and add the onion, tomatoes, lemon zest, juice and parsley and fry for 3 to 5 minutes. Season with salt and pepper and add the other teaspoon of oil.
  • Spoon the tomato scramble into a heated bowl and set aside.
  • Fry the salmon fillet in the same frying pan for 3 to 5 minutes on one side  before carefully turning over and frying for a further 3 to 5 minutes on the other side.
  • Carefully place the salmon fillet on top of tomato scramble, garnish with parsley and squeeze some more lemon juice over the top, serve immediately.
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