Grilled salmon

Name: Grilled salmon
Prep time: 23 min
Cook time: 2 min
Total time: 25 min
Yield: 4
Ingredients: 4 pieces Salmon fillet; 3 tablespoons olive oil; 1 Lemon; 3 cloves garlic; 1 teaspoon salt; 1/2 teaspoon black pepper

Skin-on salmon fillet seared in a hot pan until the skin is crisp, finished with lemon.

Cooking time: 25 min
Hands-on time: 23 min
Difficulty: Medium
Calories: 540
Contains: Fish

The secret to crisp salmon skin is patience: it goes skin side down in a fully hot pan and isn't moved until it releases on its own, because the skin sticks at first and lets go once it's cooked. Then just two minutes on the other side.

Before you start

Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
Timing the servingPrepare what you can in advance and leave the final touches until serving time to maintain the texture.

Ingredients

4people

Amounts follow the number of people

For the salmon

When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.

Equipment

Griddle pan — Fully hot before the fish; the skin releases itself when it is ready.

Method

Dry the salmon thoroughly and coat it with oil, garlic, and salt.
6 min
You’ll know it’s ready when
The surface is dry and coated with a thin layer.
Heat the grill pan until it is thoroughly hot before placing the fish in.
4 min
You’ll know it’s ready when
A drop of water evaporates instantly.
Tip: A lukewarm pan grabs the skin and tears it.
Place the salmon skin-side down and do not move it until it comes free on its own.
8 min
You’ll know it’s ready when
The piece moves freely with tongs, without sticking.
Tip: The skin sticks at first, then releases when it's done — move it early and it tears.
Turn it over for just two minutes, drizzle with lemon juice and serve immediately.
5 min
You’ll know it’s ready when
The middle is light pink and the edges are solid.