Right then, gather ’round, because we need to chat about rock salmon. Seriously, have you ever seen it at the fish counter? Sometimes it’s called huss, other times dogfish, maybe even rock eel – it’s like it has an identity crisis! For ages, I kinda shied away from it. Let’s be honest, “dogfish” doesn’t sound super appetizing, does it? I pictured something… well, I wasn’t sure what, but maybe bony or strong-tasting. But oh boy, was I wrong! When I finally gave rock salmon a proper go, I discovered this amazing fish hiding behind all those weird names. It’s got this fantastic firm, meaty texture – totally different from flaky cod – and a really lovely mild taste that just SOAKS up flavour.
After a few experiments in the kitchen (including one where the smoke alarm nearly went off – oops!), this speedy pan-seared method with a bright, zesty lemon-herb butter sauce became THE one. It’s ridiculously quick, tastes incredible, and honestly, it’s the recipe that made me fall hook, line, and sinker for rock salmon. Forget any weird vibes you might have about it; this dish is easy, impressive, and seriously delicious.
Ingredients List: Your Simple Kit for Fish Heaven
You don’t need a fancy pantry to whip up amazing rock salmon. We’re talking simple, good-quality stuff here!
- The Main Star – Rock Salmon Fillets: Grab about 2 decent fillets, maybe 150-200g (that’s about 5-7oz) each. You want ones that look firm and pale. Skin on or off? Your call! I always go skin-on if I can find it – it gets unbelievably crispy and yummy, but skinless is totally fine too. Heads Up on Sustainability: Rock salmon often comes from dogfish (like spiny dogfish/huss). Fish stocks can be a bit up and down depending on where you are, so it’s always good karma to ask your fishmonger about the source or keep an eye out for labels like the MSC blue tick. Let’s eat well and look after our oceans, yeah?
- Good Olive Oil: A splash or two (1-2 tablespoons) for the pan. Nothing too fancy, just a decent one.
- Butter (Unsalted is best!): About 2-3 tablespoons. This gives our sauce that gorgeous richness. Using unsalted just means you get to decide how salty things are.
- Garlic: 2 or 3 cloves, chopped up really small. Because, well, garlic! Need I say more?
- Fresh Herbs: A lovely big handful of soft green herbs, chopped up. Parsley and dill are my absolute faves for this (get about 1-2 tablespoons of each chopped), but chives would be great too. Honestly, fresh herbs just wake everything up! Dried just isn’t the same here, trust me.
- A Lemon: One bright, zesty lemon! You’ll want the juice (a good squeeze, maybe 1-2 tablespoons) for that essential zing in the sauce, and maybe some extra wedges for serving.
- Salt & Black Pepper: Good ol’ salt and freshly ground black pepper. Seasoning makes all the difference!
Swaps & Ideas:
- Fish Swap? Look, the firm texture of rock salmon is pretty special. But if you absolutely can’t find it, maybe try monkfish chunks or halibut? Cooking times might differ a bit though.
- Herb Emergency? If you’re really stuck, you could use dried herbs (use way less, maybe 1/3 the amount), but fresh is honestly about a million times better for this dish.
- Butter Free? You can totally make a sauce with just olive oil, lemon, and herbs if you need to skip dairy. It won’t be as creamy, but still yummy!
- Lime Time? No lemons? Lime juice works too for a slightly different vibe!
Timing: Seriously Speedy Stuff!
Okay, brace yourselves. This delicious rock salmon dinner is FAST. Like, ridiculously fast.
- Prep Time: 10 minutes, tops. Honestly, it’s just patting fish dry (sounds weird, but crucial!), chopping a few herbs and garlic. Done.
- Cook Time: About 10-15 minutes. The fish sears quickly, and the sauce is literally a 2-minute job at the end.
- Total Time: Around 20-25 minutes from start to finish!
Human Touch: No exaggeration, you can have this on the table in less than half an hour. That’s quicker than scrolling through delivery apps trying to decide what you want! Perfect for those weeknights when you walk in tired but still want something good. And hey, it’s nearly the weekend (Happy Almost-Weekend from Friday, April 11th!), so why not treat yourself to something easy and impressive?
Step-by-Step Instructions: Let’s Get Cooking!
Ready? This is way easier than you think. Let’s make some tasty fish!
Step 1: Fish Prep!
Okay, first things first. Get your rock salmon fillets out. Now, grab some paper towels and pat those fillets DRY. Like, really dry. All over. Sounds fussy, I know, but this is my number one secret weapon for getting that amazing golden sear and stopping it from sticking to the pan! Once they’re super dry, sprinkle both sides generously with salt and fresh black pepper.
Step 2: Chop Chop!
Quickly chop up your lovely fresh herbs and mince the garlic nice and small. Have your butter measured out and your lemon handy. Getting everything ready first makes cooking way less stressful!
Step 3: Sear It Like You Mean It!
Get a decent skillet (non-stick is easiest, but cast iron is great too) nice and hot over medium-high heat. Add your olive oil – wait till it shimmers slightly, that means it’s ready. Carefully lay the seasoned rock salmon fillets in the hot pan. If you’ve got skin-on, put that side down first. Now, the hard part: LEAVE THEM ALONE! Let them sizzle away for about 4-6 minutes without poking or moving them. You want that gorgeous golden crust to form. Trust the process!
Step 4: Flip & Finish!
Grab a thin spatula (a fish slice is perfect if you have one) and carefully flip the fillets over. Turn the heat down a notch to medium or medium-low. Let them cook for another 4-6 minutes on the other side. It depends on how thick they are, but rock salmon cooks pretty quickly. It should be opaque all the way through.
Step 5: Sauce Magic!
Fish cooked? Brilliant! Gently lift the fillets out of the pan onto your serving plates. Now, quick like a bunny, toss the butter into that same hot skillet (all those lovely fishy bits are pure flavour!). Let it melt over medium-low heat. Chuck in the minced garlic, stir it around for maybe 30 seconds until it smells amazing (don’t let it brown!), then toss in your chopped herbs and squeeze in the lemon juice. Give the pan a swirl. Boom! Sauce done. Taste it – need a pinch more salt? Now’s the time.
Step 6: Serve it Hot!
Spoon that incredible, fragrant lemon-herb butter sauce right over your beautiful rock salmon fillets. Get it on the table immediately while everything’s hot and sizzling. Prepare for happy noises.
Healthier Swaps for Your Rock Salmon Dish
Want the flavour without quite so much butter? No problem!
- Bake or Grill it: Pop the seasoned rock salmon on a baking tray lined with parchment paper. Bake at 200°C (400°F) for 12-15 mins. Or grill it! Medium-high heat, 4-6 mins per side. You can make a simple dressing with lemon juice, olive oil, and herbs to drizzle over instead.
- Lighten the Sauce: Use less butter, or even just use the pan juices, lots of lemon, herbs, and maybe a tiny splash of veggie broth or white wine (if not avoiding alcohol) to make a lighter sauce.
- Veggie Power: Serve your gorgeous rock salmon with tons of steamed greens (broccoli, asparagus, green beans) or a huge, colourful salad. Filling and fabulous!
- Flavour Boost: Lean into garlic, lemon, pepper, and heaps of fresh herbs for flavour instead of relying only on salt or fat.
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Serving Ideas: What Goes With Rock Salmon?
This fish is such a team player! Here are some ways I love to serve it:
- Posh Fish Supper: Definitely try it with baked sweet potato wedges or even just really good oven chips. Mushy peas (maybe minted ones?) on the side feel essential for that British chippy vibe, but classier!
- Light & Lovely: Perfect partners are things like quinoa, fluffy couscous, or simple boiled new potatoes tossed in butter and dill. Steamed asparagus is always a winner with lemon butter fish.
- Sunny Med Vibes: Imagine this rock salmon flaked over some creamy lemon orzo… or alongside a big Greek salad. Sunshine on a plate!
- Low-Carb Friend: Cauliflower mash is surprisingly brilliant with this, or try some zucchini noodles tossed in that yummy pan sauce.
- Keep it Simple: Honestly? Sometimes just the rock salmon with that amazing sauce and a handful of rocket or watercress is absolute perfection. Don’t overthink it! My go-to is usually the new potatoes and asparagus – simple, quick, delicious.
Storing Tips: Handling Leftover Rock Salmon
If, by some miracle, you have leftovers (it rarely happens here!), here’s the lowdown:
- Cooked Fish: Pop leftover cooked rock salmon in an airtight container and into the fridge sharpish. It’ll be okay for a day, maybe two max. Reheating fish is tricky – it’s never quite as good and can dry out easily. Try warming it gently in a low oven wrapped in foil, or very carefully in the microwave on a low setting. Don’t blast it!
- Raw Fish: Keep your fresh rock salmon wrapped up well (I use cling film then maybe a bag) in the coldest bit of your fridge. Aim to cook it within a day or two of buying it. Fresher is always better with fish!
- Prep Smarts: You can totally chop the herbs and garlic beforehand (keep ’em in a little tub in the fridge). You could even make a little herb butter log (mix softened butter, herbs, garlic, lemon zest – not juice) and just slice off what you need to melt in the pan. But always, always pat the fish dry and season it right before you cook it.
Why I’m Totally Obsessed With This Rock Salmon Recipe!
Okay, can you tell I’m a massive fan? This recipe is just a total game-changer for me. It ticks all the boxes: it tastes AMAZING (that buttery, lemony, herby sauce!), feels a bit special, but is genuinely ridiculously quick and easy to make. We’re talking restaurant-vibe food in under 30 minutes at home. YES PLEASE.
And it totally changed my mind about rock salmon! That firm, satisfying bite is so good, and it holds up beautifully to the heat without falling apart, which makes it super forgiving to cook. It’s mild enough to let the sauce shine but has enough presence to feel like a proper, satisfying meal. It’s become a true weeknight lifesaver in my house. Quick, tasty, relatively healthy – what’s not to love?!
Seriously, give it a go! Especially if you’ve been a bit unsure about rock salmon or huss before. This recipe might just make you a convert too!
I’d love to hear what you think! Did you try it? Did you love it? Any tweaks you made? Let me know in the comments below – sharing kitchen wins (and near-disasters!) is half the fun! Happy cooking, everyone!
Rock salmon
Ingredients
- The Main Star – Rock Salmon Fillets: Grab about 2 decent fillets, maybe 150-200g (that’s about 5-7oz) each. You want ones that look firm and pale. Skin on or off? Your call! I always go skin-on if I can find it – it gets unbelievably crispy and yummy, but skinless is totally fine too. Heads Up on Sustainability: Rock salmon often comes from dogfish (like spiny dogfish/huss). Fish stocks can be a bit up and down depending on where you are, so it’s always good karma to ask your fishmonger about the source or keep an eye out for labels like the MSC blue tick. Let’s eat well and look after our oceans, yeah?
- Good Olive Oil: A splash or two (1-2 tablespoons) for the pan. Nothing too fancy, just a decent one.
- Butter (Unsalted is best!): About 2-3 tablespoons. This gives our sauce that gorgeous richness. Using unsalted just means you get to decide how salty things are.
- Garlic: 2 or 3 cloves, chopped up really small. Because, well, garlic! Need I say more?
- Fresh Herbs: A lovely big handful of soft green herbs, chopped up. Parsley and dill are my absolute faves for this (get about 1-2 tablespoons of each chopped), but chives would be great too. Honestly, fresh herbs just wake everything up! Dried just isn’t the same here, trust me.
- A Lemon: One bright, zesty lemon! You’ll want the juice (a good squeeze, maybe 1-2 tablespoons) for that essential zing in the sauce, and maybe some extra wedges for serving.
- Salt & Black Pepper: Good ol’ salt and freshly ground black pepper. Seasoning makes all the difference!
Instructions
Step 1: Fish Prep!
Okay, first things first. Get your rock salmon fillets out. Now, grab some paper towels and pat those fillets DRY. Like, really dry. All over. Sounds fussy, I know, but this is my number one secret weapon for getting that amazing golden sear and stopping it from sticking to the pan! Once they’re super dry, sprinkle both sides generously with salt and fresh black pepper.
Step 2: Chop Chop!
Quickly chop up your lovely fresh herbs and mince the garlic nice and small. Have your butter measured out and your lemon handy. Getting everything ready first makes cooking way less stressful!
Step 3: Sear It Like You Mean It!
Get a decent skillet (non-stick is easiest, but cast iron is great too) nice and hot over medium-high heat. Add your olive oil – wait till it shimmers slightly, that means it’s ready. Carefully lay the seasoned rock salmon fillets in the hot pan. If you’ve got skin-on, put that side down first. Now, the hard part: LEAVE THEM ALONE! Let them sizzle away for about 4-6 minutes without poking or moving them. You want that gorgeous golden crust to form. Trust the process!
Step 4: Flip & Finish!
Grab a thin spatula (a fish slice is perfect if you have one) and carefully flip the fillets over. Turn the heat down a notch to medium or medium-low. Let them cook for another 4-6 minutes on the other side. It depends on how thick they are, but rock salmon cooks pretty quickly. It should be opaque all the way through.
Step 5: Sauce Magic!
Fish cooked? Brilliant! Gently lift the fillets out of the pan onto your serving plates. Now, quick like a bunny, toss the butter into that same hot skillet (all those lovely fishy bits are pure flavour!). Let it melt over medium-low heat. Chuck in the minced garlic, stir it around for maybe 30 seconds until it smells amazing (don’t let it brown!), then toss in your chopped herbs and squeeze in the lemon juice. Give the pan a swirl. Boom! Sauce done. Taste it – need a pinch more salt? Now’s the time.
Step 6: Serve it Hot!
Spoon that incredible, fragrant lemon-herb butter sauce right over your beautiful rock salmon fillets. Get it on the table immediately while everything’s hot and sizzling. Prepare for happy noises.
Notes
Nutrition Information:
Yield: Makes 2 servings.Amount Per Serving:Calories: ~450 calories per serving
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