Unilateral Grilled Salmon
Ingredients
- 720 gOncorhynchus kisutch (fillets with skin)
- 2 tbspExtra virgin olive oil
- 30 gUnsalted butter
- 3 pcThyme (fresh sprigs)
- 1 pcCitrus limon (L.) Burm. f. (cut into wedges)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
Ultra-crispy skin that cracks under the fork, protecting a pearly and juicy flesh. Foaming butter and lemon highlight the fish's natural richness.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Eat immediately to keep the skin crispy. Can be kept for 24 hours in the fridge but will lose its texture.
