Grilled Salmon with Dill Sauce

Pearlescent salmon flakes topped with a creamy fresh dill sauce. The skin is seared until perfectly crisp to the touch.

• Prep time: 10 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 589
• Protein: 40 g
• Carbs: 2 g
• Fat: 46 g

Ingredients

• 4 piece Atlantic salmon ( with skin )
• 200 ml Cream ( liquid )
• 1 piece Dill ( finely chopped )
• 1 piece Citrus limon (L.) Burm. f. ( juiced )
• 30 g Minimum butter sweet ( cold, diced )
• 2 tbsp Extra virgin olive oil
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Fish preparation

   Pat the salmon fillets dry with paper towels. The skin must be perfectly dry to crisp up. Season the flesh side generously with salt and pepper.

2. Cooking the salmon

   Heat oil in a pan over high heat. Place the fish skin-side down. Press for 30 seconds with a spatula. Cook undisturbed until the heat reaches two-thirds of the thickness. Flip and finish for 1 minute.

3. Making the sauce

   In a small saucepan, heat the cream. When it starts to boil, add the lemon juice. The sauce should thicken and coat the back of a spoon. Off the heat, whisk in the butter and stir in the chopped dill.

4. Plating

   Pour the warm sauce onto the plate. Place the salmon fillet on top, skin-side up to maintain its crispness.

Chef's tips

• Don't flip the salmon too early: if it sticks, the crust hasn't formed yet.
• Do not cook the dill in the sauce, or it will lose its color and aroma.
• If the sauce breaks, add a splash of cold water and whisk vigorously.

Storage

Eat immediately. Reheated salmon becomes dry and loses its crunch.