How to make
For the marinade in which the salmon cutlets will be left in, mix olive oil, lemon juice, salt and wine and spread the pieces of fish with it on all sides.
Roll them in the spices - dill and white pepper and leave them in the refrigerator for 4 hours and the dish needs to be covered with foil for fresh storage.
Heat the grill pan to a temperature one degree below the maximum and grease it well.
Bake the salmon cutlets for 2 minutes on each side to keep them slightly pink and undercooked inside, or turn them for another 2-3 minutes, in order for them to be more cooked (according to your taste).
Once they're cooked on the outside, the heat can be reduced to gradually cook on the inside and no longer burn on the outside.
Garnish the grilled fish with lemon slices and serve it warm.
The pan-grilled marinated salmon cutlets are very tasty!
