Baked Salmon with Lemon Butter

With salmon the aim is a crisp crust on the outside while the inside stays juicy and only just cooked.

1. Pat the salmon skin dry with paper towel, then season with salt and pepper.

2. Place it skin-side down in a hot pan with a little oil and cook it without moving until the skin crisps up.

3. Turn it over and cook the other side briefly too.

4. Put the butter in the pan, squeeze in the lemon juice and continuously baste the fish with the foaming lemon butter.

5. Do not overcook the salmon – the centre should stay slightly juicy and translucent.

Tip: The acidity of the lemon balances the richness of the butter – add it at the end so its flavour stays fresh.