I rarely eat or cook fish/seafood. I can tell you that. And I hate shrimps for obvious reason, the smell and my allergy. But when some friends asked me to cook fish dishes, I had to improvise.

Actually, I tried this recipe for lamb chop, or sometimes even for grilled tenderloin. But turns out, it was excellent for salmon fillet as well.
The ingredients:

  •     2 tablespoon olive oil
  •     1 lemon, zested (about 1/2 teaspoon)
  •     1 lemon, juiced (about 2 tablespoons)
  •     2 tablespoons finely chopped fresh oregano leaves, or 2 teaspoons dried oregano
  •     2 tablespoons minced garlic
  •    1/2 teaspoon salt
  •    1/4 teaspoon freshly ground black pepper
  •     200 gram salmon fillet (You can buy it in Hypermart/Carrefour/Hero, usually one package contain 2 slices of fillet – with variable weight)


Mix the first 7 ingredients together in a bowl (You only need two tbsp. of lemon juice, but if you like more of sourness, you can add more). Put the salmon in a sealable plastic bag and pour the marinade over them. Shake or turn the plastic bag, so the marinade coats the fillet well. Marinate for 1 hour in the refrigerator, or more for better taste.


Pour two tablespoons of olive oil into flat frying pan. And fry on both side, 3-5 minutes each.

Serve with potato fries, and some chili sauce.

So far, none of my friend died from eating this. Honest!

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