Pan-Fried Salmon with Sorrel, Apple and Scallion Relish

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Recipe for Pan-Fried Salmon with Sorrel, Apple and Scallion Relish. Many people regard sorhref only as an herb, but the leaves can be used for salads, soups and sauces.


  • 4 (4-6 ounces) salmon filets, boneless and skinless
  • salt and freshly ground black pepper to taste
  • juice of 1 whole lemon
  • 1 tablespoon vegetable oil
  • 4 tablespoons butter, divided
  • 2 small Granny Smith apples, diced small
  • 1 bunch scallions, chopped
  • 1 small bunch sorhref, shredded (about 8 leaves)
  • 1 lemon, sliced for garnish


  1. 1. Dry salmon on paper towels and season with salt, pepper and lemon juice.
  2. 2. Add 1 tablespoon vegetable oil and 12 tablespoons butter to a large skillet and heat over medium/high heat. Place the salmon filets (presentation side down) on the hot skillet. Fry until golden brown, turning at least twice.
  3. 3. In a separate saucepan, gently cook over medium heat in the remaining butter the diced apples, scallions (spring onions), about 2 minutes. Divide among 4 plates.
  4. 4. Place the cooked salmon filets on top.
  5. Presentation:
  6. Sprinkle shredded sorhref and chopped parsley over the salmon. Garnish with sliced or quartered lemon wedges.