Grilled Salmon a la Plancha
Ingredients
- 800 gAtlantic salmon (fillets with skin)
- 4 tbspExtra virgin olive oil
- 4 pcGarlic (minced)
- 2 pcFlat-leaf parsley (chopped)
- 2 pcCitrus limon (L.) Burm. f. (juiced)
- 2 pinchGray sea salt
Method
A crispy skin that snaps, with a pearly flesh that flakes easily. The lemon juice deglazes the hot pan to create a sharp emulsion with the olive oil and garlic.
- 1
Pat the salmon fillets dry with paper towels. The skin must be perfectly dry to prevent sticking. Finely mince the garlic and chop the flat parsley.
- 2
Heat the pan with a drizzle of olive oil until it lightly smokes. Place the salmon skin-side down. Press firmly for 30 seconds to prevent curling. Cook until the heat reaches halfway up the flesh.
- 3
Flip the fish. Add garlic and parsley to the pan drippings. When the garlic starts to turn golden and releases its aroma, deglaze with lemon juice. Remove as soon as the juice coats the fish.
Frequently asked questions
How do you get this dish right?
- Do not touch the fish for the first 2 minutes; the skin needs to caramelize to release cleanly.
- The salmon is done when it's still slightly translucent in the center, otherwise it becomes dry.
How long does this dish keep?
Eat immediately. Cooked salmon loses its crispiness in the refrigerator.
