Tom's Perfect Salmon

1. Prepare each salmon fillet by scoring the skin with a sharp knife. 4-5 even slashes should do it. Sprinkle each fillet with some rock salt or sea salt and leave for 10 minutes. This helps the fish firm up. Wash each fillet well with water to remove the salt. Pat each fillet dry with paper towel.

2. Place the plain flour onto a side plate and season it with a little salt and freshly ground pepper. Mix well and then dip each salmon fillet into the flour, only skin side down. Pat any excess flour off.

3. Place a non stick pan onto a medium to high heat and add the oil. When the pan is hot, add the fillets, skin side down. Reduce the heat to a medium to low heat and gently cook the fillets until they are 80-90% of the way cooked. This will ensure you get that crispy skin you are looking for.

4. Gently turn the fish over and add a knob of the butter to the pan. Next add the juice from half a lemon. Using a spoon, baste the salmon with the butter. Remove the fish from the pan, place onto a plate and pour over any liquid in the pan.

5. Return the pan to the heat, add the remaining butter and cook until it turns a nutty brown, remove from the heat and ad the juice of half a lemon. Add the capers and herbs, stir well.

6. Plate up the salmon alongside some steamed tenderstem broccoli and new potatoes. Spoon the sauce over and enjoy.