Home Lifestyle Recipes Recipe: Make this seared salmon showstopper

Recipe: Make this seared salmon showstopper

Unlock maximum flavour with simple ingredients and make Henrico Sampson’s showstopping seared salmon


With our work schedules picking back up it is safe to say we do not have time to break a sweat in the kitchen with labour intensive dishes like we did at the beginning of the Covid-19 lockdown.

Yes, things are slowly getting back to “normal”, but you want to keep wowing your family with your showstopping meals, right?

READ MORE: The sushi chef who also loves chicken neck stew

Paarl-based sushi maestro Henrico Sampson (40) comes to your rescue with a one-pot wonder for a Japanese seared salmon.

Make salmon the hero of this dish, unlocking intense flavour with minimal ingredients.

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Pan seared salmon


200g fresh, skinless Norwegian salmon

1 lemon for juice and garnish

1 tsp olive oil

1 tsp garlic and ginger paste

Parsley for garnish

Pinch of shichimi togarashi (Japanese 7 spice)

150g washed rocket leaves or lettuce

Half red onion sliced into rings

Salt and ground pepper to taste

Chef’s Tip: You can find shichimi togarashi spice at any Asian wholesaler, supermarket in Mzansi or order online.


  1. Pat down salmon with paper towel, then season back and front with salt and pepper.
  2. Heat a large non-stick pan on medium heat.
  3. Place salmon (on bottom) in heated pan and sear for 2-3 minutes. Turn over and sprinkle shichimi togarashi. Add garlic and ginger paste and red onion to the pan and cook for 2-3 minutes.
  4. Cut half lemon and squeeze juice in pan while salmon is still searing. Remove from heat and rest for 3 minutes in pan.
  5. To plate: Pat rocket or lettuce and place in the centre of your plate. Place salmon on top and garnish with parsley and red onion for colour. Enjoy!

READ MORE: The sushi chef who also loves chicken neck stew

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Noluthando Ngcakani
Noluthando Ngcakani
With roots in the Northern Cape, this Kimberley Diamond has had a passion for telling human interest stories since she could speak her first words. A foodie by heart, she began her journalistic career as an intern at the SABC where she discovered her love for telling agricultural, community and nature related stories. Not a stranger to a challenge Ngcakani will go above and beyond to tell your truth.


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