- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 370 kcal
Quick summary
“Grilled salmon is a classic and highly nutritious meal that highlights the fish's omega-3 fatty acids under a subtle seasoning of olive oil, lemon, and garlic. It is worth making for the ease of preparation on the hot griddle and for the soft texture that falls apart in flakes on the plate.”
What you need to know
- Marinada ligeira de 10 minutos em mistura aromática de azeite extravirgem, suco de limão fresco e alho picado
- Cocção inicial de 6 a 8 minutos com a pele voltada para a grelha bem quente sem mover o filé para formar crosta firme
- Viragem cuidadosa e cozimento final por 5 a 7 minutos com tempo de repouso obrigatório de 2 minutos antes de servir
Ingredients
Main
- 4 salmon fillets (150g each)
- 2 tablespoons olive oil
- Juice of 1 lemon
- 2 cloves garlic, minced
- Salt and black pepper to taste
- Chopped parsley for garnish
Instructions
Principal
- In a bowl, mix the olive oil, lemon juice, garlic, salt, and pepper.
- Place the salmon fillets in the marinade and let rest for 10 minutes.
- Place the fillets on the grill, skin side down.
- Cook for about 6-8 minutes, without stirring.
- Turn the fillets carefully and cook for another 5-7 minutes or until they are soft and opaque.
- Remove from the grill and let rest for 2 minutes.
- Serve with chopped parsley on top.
Chef's tips
- Deixe a grelha atingir temperatura média-alta antes de dispor o salmão; a chapa quente evita que a pele grude no metal
- Não mexa no filé durante os primeiros 6 minutos de chapa para permitir a selagem natural e caramelização dos açúcares da carne
- Respeite os 2 minutos de repouso fora do calor para que os sucos internos se redistribuam de maneira uniforme nas fibras
Variations
- Salmão grelhado com manteiga de ervas colocando uma noz de manteiga temperada com salsa e tomilho sobre o filé recém-saído da grelha
- Salmão com crosta de pimenta salpicando pimenta-do-reino moída na hora e sal grosso triturado sobre a carne antes de selar
- Versão com raspas cítricas finalizando os filés com raspas finas de limão e laranja combinadas logo antes de servir
Substitutions
- O suco de limão-taiti pode ser substituído por suco de limão-siciliano, raspas de lima ou vinagre de vinho branco suave
- O alho fresco picado pode ser substituído por alho em pó, folhas frescas de endro (dill) picado ou raspas de gengibre
- O azeite de oliva pode ser substituído por óleo de gergelim prensado a frio para trazer perfil asiático ao salmão grelhado
How to store
Store the grilled fillets in a closed container in the refrigerator for up to 2 days. Reheat gently in an electric oven preheated to 160°C for 8 minutes or in a covered skillet with a drizzle of olive oil over low heat to not lose moisture.
Can it be frozen?
It is not recommended to freeze the salmon after grilling, as the healthy fat in the fish oxidizes and the meat becomes dry and brittle upon thawing. If you want to freeze, keep the fresh and raw pieces vacuum-packed for up to 60 days.
What to serve with
Serve accompanied by rustic roasted potatoes with rosemary, rice with sautéed mushrooms, or steamed vegetables like asparagus and broccoli. A spinach leaf salad with olive oil complements the meal with lightness.
Frequently asked questions
Do I need to remove the skin from the salmon before grilling?
No, the skin acts as a protective thermal barrier, preventing the meat from drying out and ensuring a tasty crispy crust.
How to prevent salmon skin from sticking to the grill?
Make sure the grill is very hot and greased with olive oil, and do not try to turn the fish before completing 6 minutes of cooking.
How to know if the grilled salmon has reached the ideal point?
Gently press the surface with your finger or spatula; the fillet should yield with slight elasticity and the flakes should begin to separate.
Can I prepare the salmon without the marinating step?
Yes, seasoning the salmon immediately before placing it on the hot grill is a great alternative that preserves the natural texture of the fibers.
