Instructions: 1. Brush salmon with 1 tablespoon olive oil. Combine pepper, salt, garlic, thyme, rosemary, and bay leaf. Sprinkle on salmon. Leave to marinate for 2 hours on counter or 4 hours refrigerated.

2. Heat remaining oil on medium-high heat in a non-stick skillet. Add salmon, skin-side down. Fry 1 minute then cover pan and cook for 6 to 8 minutes or until salmon is cooked but still slightly pink in centre. Remove salmon fillet from skin and place on dish. Remove skin, sliver and sprinkle over salmon.

Serving Ideas : Lucy Waverman: frites or mashed potatoes

NOTES : The recipe is for 4 6-ounce salmon fillets with skin on, but it worked well on a single large fillet of the same total weight. I find that 1 1/2 teaspoons salt make the salmon sufficiently salty. The marinated salmon can also be cooked on a preheated barbeque, with the lid down.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.