Unilateral Grilled Salmon

Ultra-crispy skin that cracks under the fork, protecting a pearly and juicy flesh. Foaming butter and lemon highlight the fish's natural richness.

• Prep time: 10 min
• Cook time: 8 min
• Difficulty: Medium
• Calories: 400
• Protein: 39 g
• Carbs: 1 g
• Fat: 26 g

Ingredients

• 720 g Oncorhynchus kisutch ( fillets with skin )
• 2 tbsp Extra virgin olive oil
• 30 g Minimum butter sweet
• 3 piece Thyme ( fresh sprigs )
• 1 piece Citrus limon (L.) Burm. f. ( cut into wedges )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Preparing the fillets

   Carefully wipe the salmon skin with paper towels. It must be perfectly dry to get crispy. Season only the flesh side with grey sea salt.

2. Cold searing

   Place the fillets skin-side down in a pan with cold olive oil. Turn the heat to medium. The skin will slowly contract without burning, becoming incredibly thin and crispy.

3. Unilateral cooking

   Let it cook without touching. Watch the color change on the side of the fish: when the light cooked area reaches two-thirds of the height, the heat transfer is almost complete.

4. Butter basting

   Add butter and thyme. When the butter foams and smells nutty, spoon it over the fish flesh for one minute to gently finish the cooking.

Chef's tips

• Never press the fish with a spatula, you'll squeeze out the juices.
• Starting in a cold pan prevents the skin from shrinking too violently and detaching from the fillet.
• Resting is essential: let the fish sit for 2 minutes off the heat before serving so the heat evens out.

Storage

Eat immediately to keep the skin crispy. Can be kept for 24 hours in the fridge but will lose its texture.