2 tbsp sea salt
2 tbsp sugar
1 lemon, zest and juice
4 salmon fillets, about 5½oz each, skin on
3 tbsp extra virgin olive oil, plus a little extra for frying
1½ tbsp white wine vinegar
1 tsp Dijon mustard
1 tbsp finely chopped dill
Mix the sea salt and sugar together with the lemon zest and a teaspoon of juice. Rub the mixture all over the salmon fillets, cover and leave in the fridge to marinate for 30 minutes. Brush off any excess salt/sugar mixture then pat dry using kitchen paper.
Meanwhile, whisk together the remaining ingredients for the vinaigrette. Season with lemon juice, salt and pepper to taste.
Add a little olive oil to a hot frying pan and fry the salmon fillets (in batches if needed) for about 3 minutes on each side, until cooked through and the skin is crispy. Serve warm, drizzled with the vinaigrette.