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Juicy pink salmon fried in a pan
3 servings30 min
Pink salmon steak - 750 grams, Lemons - 1 pc., Ground black pepper - to taste, Allspice - to taste, Ground red pepper - to taste, Rosemary dry - to taste, Rosemary - 1 pc., Garlic - 2 teeth, Salt - to taste, Vegetable oil - 5 tbsp.
How to fry pink salmon steaks in a frying pan? Prepare the fish first. If you have a whole carcass, then first clean it from scales, remove the insides and gills (perhaps you will further cook tasty broth or soup from your head, and therefore it is better not to leave the gills, since they give bitterness). Cut the fish into steaks about 2-3 centimeters thick. If you have purchased frozen pieces, then remove them in advance from the freezer and defrost. 
Dry the pink salmon steaks well on all sides with paper wipes to get rid of excess moisture. Salt each piece on both sides and pepper with allspice and red ground peppers. Sprinkle a pinch of dry rosemary over the fish and it goes well with the red fish. Leave the pink salmon to go for 10-15 minutes. 
Pour the refined vegetable oil into a pan with a thick bottom and high edges. Warm it up well. If desired, add a couple of garlic cloves and a sprig of fresh rosemary to the oil. Immerse the pink salmon steaks in oil, reduce the stove to medium. Fry the fish with the lid open until half cooked for 3-5 minutes (I cooked for about 3 minutes). When garlic and rosemary take on a golden hue, remove them from the pan, they have already fulfilled their function. 
Turn the steaks to the other side and fry until tender (another 3-5 minutes). 
Place the finished steaks on a plate and drizzle over the juice of the squeezed lemon. Serve with fresh vegetables and salad. 