Turn salmon fillets over and cook for another 4 - 6 minutes until salmon is cooked through.
Not exact matches
Turn and cook until the
salmon flakes easily when pierced with a fork but is still pink at the center, 3 minutes longer, depending on the thickness of the
fillet.
Be sure to score skin - on
salmon fillets for this recipe — when seared in the pan, the skin
turns extra crispy (and protects the fish from overcooking).
Scatter the herb mixture over the
salmon fillet,
turning it so that both sides are generously coated with the green herbs.