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25minutes
Sprinkle salt and pepper on both sides of the salmon and let it sit for 10 minutes.
Put the cake flour in the vat and let the flour spread so that it covers both sides of the salmon thinly.
After adding olive oil and butter, line up the salmon before igniting, start heating by adjusting the heat between medium and low heat, and when the skin is savory, turn it over to low heat and let it cook.
Serve with vegetables. Serve with lemon or tartar sauce if you like.
The salmon uses raw salmon that is not salty.
When sprinkling salt and pepper on salmon, sprinkle salt and pepper on the bat, line up the fillets, and sprinkle more salt and pepper from above to sprinkle evenly.
Salmon salt and pepper should be lenticel.
If you bake the salmon in olive oil without dusting it, it will become poire.
Baking with butter alone makes it easier to burn, so I bake it with olive oil.
The salmon begins to bake from the skin. Turn it over and sprinkle some oil on it while baking. (Called Aroze)
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