There are two very simple salmon fillet recipes in Delicious Dishes for Diabetics–published a couple of days ago in the USA–hooray!–and in August in the UK—hooray 2!.
Quentin Blake the illustrious illustrator of children’s books offered this slow-cooked way with salmon (and a very simple Sea Bass recipe–also in the book) in a “What’s your favourite recipe? ” magazine piece some years ago–sadly unillustrated!
The slowness is the key to the succulent mouth-watering result!
for 2
2 fillets of salmon–skin left on and weighing about 180–200g/6–7 oz each
salt and pepper
- Run your finger over the surface of the fillets to check for bones.
- Rinse the fillets and pat them dry.
- Place them in a sauté pan skin side down.
- Without any oil added to the pan, cook them over the lowest possible heat for about 20 minutes or until you see the lower half becoming opaque.
- Season with salt and pepper then cover the pan.
- Continue cooking about another ten minutes until a creamy white juice oozes onto the surface of the fillets, indicating they are done.
- So about 30 minutes for the whole process–depending on the thickness of the fillets.
- Swiss chard or spinach goes well and lends a lovely contrast in colour.
We had some little silver grey lentils too for lunch just now; I love them–though they can be “windy”!
Robin Ellis 
Good dish, similar is used in Ireland very often. I didn’t remember to cook salmon, tomorrow I will buy it, thank you!!
Is that a cast iron pan? Do the little indentations have a specific function? If so, I would like to find such a pan. Thank you.
Not cast iron, Lynn–non stick though.
I don’t know what the little indentations do.
This mouth watering simple dish looks just wonderful & I bet tastes even better love salmon cooked this way.Though I have never tried or seen the silver lentils,can you buy then in England?
Puy lentils are available in the UK I’m sure, Elaine.
“They are small slate-green lentils with a delicate blue marbling”–BBC food web site description!
Thanks Robin I will seek them out.
I need to try this: I loooove salmon.
These look delicious!
I have fond memories of Quentin Blake’s illustrations in “Sixes and Sevens.”
I prepare salmon quite often, but I’m not entirely satisfied with my technique, so I’m going to have a go at yours.
As regards the accompaniment, it started me wondering whether buckwheat (a good old Polish staple) is easily available in your part of the world. I’ve come to appreciate it over the years (after being put off somewhat by being told that it is “good for you.”) I’ve just taken a peek at Wikipedia and, interestingly, it says that “it is being studied for use in treating Type II diabetes.” This is under the heading “Medicinal uses,” just before the section “Upholstery filling”.
One thing is sure about buckwheat, Liz–it tastes better than upholstery filling!
Here’s a site–one among many–that discusses the benefits of buckwheat positively.
Another one I must try. We sometimes make a parcel of salmon fillet in foil, seasoned with some lemon jiuce, black pepper and dill and cooked at 180C in the oven for about 18-20 minutes, depending on the thickness of the pieces. Cooking it en papillote like that stops it from drying out but your method probably has the same effect.
sounds good.
Robin, my husband and I just finished dinner. It was one of the best dinners we have ever had! I had salmon in the refrigerator and was searching the internet for a different recipe. Then I thought why not try Robin’s webpage? Am I glad I did because I cooked the salmon just like you said and it was absolutely delicious and not dry like my usual baked salmon. The photos were so helpful. I went from the kitchen to the computer room to see if my salmon looked like your salmon as I was cooking it. I am a diabetic and my husband is so supportive. He eats what I eat. He told me to tell you it was the best salmon I have ever prepared!! Thanks for adding a new diabetic recipe for salmon and a healthy recipe for everyone!
Thanks Shelley–I’m so glad it turned out well.
Congratulations to your husband for being so supportive.
Meredith eats exactly what I eat and says she doesn’t feel deprived!
Support and understanding from partners is paramount.
Robin, thanks for this great recipe, your wonderful blog and of course the magic of the Poldark years when I was a teenager.
I cooked the salmon in a stainless steel frying pan without indentations and it worked perfectly. Meltingly tender and, dare I say it, almost sweet!
Thanks, Tina–glad it worked well on stainless steel.
Sweet salmon is right–we had it for lunch.
Hi, Robin,
I got an autographed copy of your Diabetic Cookbook for Christmas from my brother. I just love it! I tried a new salmon recipe tonight with parsley, cilantro leaves, olive oil, and wheat bread crumbs. It wasn’t bad but my husband thought it rather bland. He said he like your simple, easy salmon recipe better. However, he did eat it being the supporting spouse that he is. I served it with your recipe Baked Sweet Potato with Fillings. I used the simple seasoning of salt, pepper, and olive oil. The potato was great.
We shared a sweet potato last night, and a yogurt sauce with half a teaspoon of cumin powder, a little garlic and olive oil twirled in.
I’m happy you like the book–thank you.
Your husband sounds discerning!!