Salmon steak
============ 2024-02-08

Comment: Simply grilled on the skin side only, served with a little lemon and shallot sauce. Serve for example on a bed of spinach leaves, briefly wilted in the pan with a little EVOO and a pinch of salt , ~100 g per person. If it is available, add a little finely chopped lemon confit to the sauce.

2 servings


2 pieces of salmon of 150 to 200 g each, with skin
1 very finely chopped shallot
A few capers
juice of 1 lemon
lemon confit (opt)
S + P


Prepare the sauce by mixing the lemon juice with the shallots, the capres and the lemon confit (opt).

Possibly remove the thin end of the pieces of salmon because it is generally too fatty.
Remove the bones (if any).
Very lightly salt the fillets and place them skin side down in a hot pan with a little EVOO.
Cook for 1 or 2 minutes to grill the skin on high heat, then lower the heat and cook for a few more minutes to have a gradient of cooking from bottom to top. The top should be barely cooked.
Season with pepper and serve covered with the shallot sauce.

Serve for exemple with Ecrasé de pommes de terres