1. Defrost the salmon first, remove the scales, and clean it
2. Use kitchen paper to absorb excess water
3. Spread a layer of salt evenly on the surface, wipe both sides
4. Sprinkle thyme on both sides and let stand for about half an hour
5. Pour a small amount of oil into the pan and heat it
6. After the oil is hot, put the salmon in the pot and fry on low heat
7. When the salmon is fried on one side, turn the salmon over and continue to fry the other side. When the two sides are golden, you can serve it on the plate.
Tips:1. If you don’t have thyme, you don’t need to use it. I will only pickle it with salt occasionally. It must be marinated for a longer time to make it easier to taste.
2. During the frying process, the salmon should not be turned over at will. You must wait until the body of the fish can be easily removed from the pan before turning over, otherwise it will fry the fish. Although it will not affect the taste, it will not look good after all
