First, the salted and fried salmon pieces have a fragrant outer layer, but the inner layer is still soft and raw, and the taste is very good.

Second, the practice of salmon:

1. Clean and dry the salmon for later use;

2. Ginger and garlic are finely chopped, and lemon is finely chopped;

3. Take a small bowl and pour a little fresh shellfish sauce, add more black pepper, and add minced ginger and garlic;

4. Add a little salt to the flavor juice;

5. Squeeze a little honey and mix well;

6. Evenly cut the salmon a few times (easy to taste), and evenly spread the prepared sauce on the salmon by hand;

7. Pour all the remaining sauce on the salmon and marinate for 10 minutes or more;

8. Heat the pan, pour a little olive oil (ordinary oil is also acceptable), and remove the excess juice from the salmon and fry it on both sides of the medium and small fire until it is 78 cooked;

9. Finally, pour the remaining flavor juice on the surface and sprinkle with chopped lemon.