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Indoor-grilled salmon

A quick and easy fish dish, that only takes 15 minutes to cook, what could be better?

  • Preparation Time5 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyEasy
4 (140g) centre-cut salmon fillets (about 2.5cm thick), skin-on
2 tbsp olive oil
Salt and freshly ground black pepper
Cooked rice and lime slices to serve
1) Bring the salmon to room temperature 20 mins before grilling.

2) Preheat the oven to 230C/Gas8. Set a large cast-iron griddle pan over a low heat and pre-heat for 1 min.

3) Meanwhile, brush the salmon lightly with the oil and season with salt and pepper.

4) Raise the heat under the griddle pan to medium-high. Place the salmon, skin-side up on the griddle, at an angle across the ridges of the pan. Cook until the fish has distinctive griddle marks, about 3 mins. To make criss-cross grill marks, use a spatula to re-position the fillets about 45 degrees (keep the skin-side up). Cook for 2 mins more.

5) Turn the salmon over, and transfer the griddle pan to the oven. Continue cooking the fish in the oven for 2 to 3 mins for pink inside, 5 mins for medium, and 7 mins for well done.

6) Remove the fish from the pan, and allow to rest for 2 mins, to finish cooking. (If the skin comes loose during cooking, you may remove and discard it before serving, if desired.) Serve on a bed of cooked rice garnished with lime slices.

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