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Wild Salmon with crushed new potatoes, samphire & Jorge Lemon Olive Oil

Sea-salty samphire and Jorge Lemon Olive Oil combine in a simple salmon recipe that makes an excellent spring dinner.  Chef George recommends using Wild Alaskan Salmon to make this dish.

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    • 1.Dry the salmon on a J-cloth or paper towel and season on both sides. Gently run in olive oil and pan fry in a hot pan skin side down.
    • 2.This should only take a few minutes depending on the thickness of the fish.
    • 3.Watch the flesh slowly change colour as it cooks, when it is three-quarters cooked, turn the fish over for 30 seconds on the other side and remove from the pan.
    • 4.Set aside.
    • 5.In a hot pan add the samphire and flash fry for a minute or so.
    • 6.Serve immediately with a drizzle of lemon oil.


    • 4 portions wild salmon fillet
    • 500g samphire
    • Jorge lemon olive oil
    • Sea Salt
    • Black Pepper
    • Optional: add your favourite potato