¨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.

Key Ingredients & Cookware I used in this Recipe:
NON-STICK GRILL PAN I USED
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH SEA SALT

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Watch the Video Below on How to Make Spanish Salmon a la Plancha

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Spanish Salmon a la Plancha Recipe

Course Main Course

Cuisine Spanish

Prep Time 10 minutes

Cook Time 10 minutes

Servings 3

Calories 314 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 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

Instructions

1. Heat a nonstick grilling pan with a medium-high heat

2. Meanwhile, pat the salmon dry with paper towels, then cut into 3 or 4 individual fillets

3. 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)

4. Right after seasoning the fillets of salmon, add them into the hot grilling pan, skin side down

5. 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)

6. After another 2 minutes the salmon fillets should be perfectly cooked, remove from the pan and place on a plate skin side up

7. 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

8. Add the salmon fillets into serving dishes, once again skin side up, add the garlic sauce over the salmon and serve at once, enjoy!

Recipe Notes

Get the Nonstick Grilling Pan I used to make this recipe

Nutrition Facts

Spanish Salmon a la Plancha Recipe

Amount Per Serving

Calories 314 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 3g19%

Polyunsaturated Fat 5g

Monounsaturated Fat 13g

Cholesterol 73mg24%

Sodium 60mg3%

Potassium 667mg19%

Carbohydrates 1g0%

Fiber 1g4%

Sugar 1g1%

Protein 26g52%

Vitamin A 278IU6%

Vitamin C 4mg5%

Calcium 22mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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