¨No Fat in the Pan¨ Crispy Skin Salmon | Spanish Salmon a la Plancha Recipe
The Mediterranean diet is well-known for its love of seafood, and in Spain that´s no exception. With that being said, I´m going to show you how to make one of Spain´s most popular seafood recipes. We´re talking Salmon a la Plancha. This is a dish you will find at almost every single restaurant here in Spain.
Now the beauty of this salmon dish, is that you cook it with no fat in the pan. That way the salmon keeps its natural flavor, but you still end up with a crispy skin and a melt-in-your-mouth salmon.
The secret to this recipe is simple. One, use a nonstick pan, otherwise the technique of cooking the salmon will not work. And second, make sure to pat the salmon completely dry with paper towels. This helps remove any excess moisture so the skin can crisp up.
TIPS & TRICKS to Make this Recipe: I used fresh salmon here. But you can also use frozen salmon. Just make sure you fully thaw it out before you begin. When you cook the salmon, make sure to add it into the hot pan skin side down. The skin provides a layer to protect the salmon from the hot pan. That way it doesn´t dry up and it keeps its beautiful texture.
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Watch the Video Below on How to Make Spanish Salmon a la Plancha
Spanish Salmon a la Plancha Recipe
- 14 oz fillet fresh salmon 410 grams
- 3 tbsp extra virgin olive oil 45 ml
- 1 clove garlic
- 2 tbsp finely chopped parsley 8 grams
- pinch sea salt
- dash black pepper
Heat a nonstick grilling pan with a medium-high heat
Meanwhile, pat the salmon dry with paper towels, then cut into 3 or 4 individual fillets
Drizzle a kiss of extra virgin olive oil over the fillets and rub all over, then season with sea salt & black pepper, do this on both sides of the salmon (the flesh side and the skin side)
Right after seasoning the fillets of salmon, add them into the hot grilling pan, skin side down
After 4 minutes gently flip the fillets of salmon to cook the other side (the thickness of my salmon fillets where 1 inch / 2.50 cm at the thickest part, if yours are thinner go for 3 minutes, if they are thicker go for 5 minutes)
After another 2 minutes the salmon fillets should be perfectly cooked, remove from the pan and place on a plate skin side up
To make the sauce, add 2 tbsp (30 ml) extra virgin olive oil into a small bowl, finely grate in 1 clove of garlic, add in 2 tbsp finely chopped parsley and lightly season with sea salt, whisk together
Add the salmon fillets into serving dishes, once again skin side up, add the garlic sauce over the salmon and serve at once, enjoy!
Get the Nonstick Grilling Pan I used to make this recipe
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