The pepper crust in this recipe proves a nice contrast to the tender salmon. We marinate the salmon in a soy marinade to moisten the dish.

We start by putting the soy sauce, garlic, lemon juice, and sugar, in a resealable plastic bag. We stir this and then we cut the salmon fillet into 5 portions (1 leftover!) and put these into the plastic bag. We coat the salmon well and refrigerate the salmon for about 30 minutes.

While the salmon is marinating, we put the peppercorns into a small resealable plastic bag. With our pestle, or you could use any heavy pan, we pound the peppercorns until they are coarsely ground.

When the salmon is marinated, we heat our non-stick pan with the olive oil on medium heat. We remove the salmon pieces from the marinade and dry the pieces with a paper towel. We throw out the plastic bag with the rest of the marinade. We sprinkle the coarse peppercorns onto the non-skin side of each piece and then put 3 of them pepper-side down into the heated pan. We cook for 3 minutes, flip over gently, and then continue to cook for another 3-5 minutes until done. We want a knife to just go through in the thickest part of the salmon fillet. When done, we take the salmon out of the pan with a spatula, and place on a paper towel lined plate. We let rest while we cook the rest of the salmon.

The salmon is delicious, although next time we should add ginger to the marinade!

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