- Prep
- 25 min
- Cook
- 15 min
- Total time
- 40 min
- Yield
- 4 servings
- Difficulty
- Easy
- Calories
- 460 kcal
Quick summary
“This recipe highlights salmon fillets with skin seared until they reach a crispy, crunchy crust, contrasted by a fragrant vinaigrette of chopped sweet-and-sour pickles, dill, and Dijon mustard. Served with endives and cherry tomatoes, it is pure elegance.”
What you need to know
- The total desiccation of the salmon skin with paper towels and the initial pressure in the skillet ensure it stays straight and crispy.
- Cooking with the skin side down for 70% of the time transfers gentle heat without drying out the central pink fibers.
- The vinaigrette emulsified with pickle liquid and olive oil cuts the rich fat of the fish, bringing balanced freshness to the dish.
Ingredients
Main
- units (approx. 180g each) Salmon fillets with skin
- tablespoons (for the salmon) Extra virgin olive oil
- Sea salt
- Freshly ground black pepper
- cup (finely chopped) Sweet and sour cucumber pickles (with liquid)
- tablespoons (chopped) Fresh dill
- tablespoon Dijon mustard
- teaspoon Honey (or agave syrup)
- tablespoons (for the vinaigrette) Extra virgin olive oil
- tablespoon Sicilian lemon juice
- units (leaves separated and washed) Belgian endives
- cup (halved) Tomates cereja
- unit (thinly sliced) Red onion
Instructions
Principal
- Pat the salmon fillets very dry with paper towels. Season both sides generously with sea salt and freshly ground black pepper. The short answer is that dry skin ensures maximum crispiness when grilling.
- Heat the 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat. When it is very hot, place the salmon fillets skin-side down. Press lightly with a spatula.
- Cook the salmon skin-side down for 4-6 minutes, without moving, until the skin is golden and very crispy. Flip the fillets and cook for another 2-4 minutes, depending on the thickness and desired doneness (rare in the center is ideal). The secret of this recipe is not to overcook the salmon, to keep it juicy. Transfer to a plate and set aside.
- For the pickle vinaigrette: in a small bowl, combine the finely chopped pickles, pickle juice, chopped fresh dill, Dijon mustard, honey (or agave syrup), and lemon juice. Mix all the ingredients well.
- Add the 3 tablespoons of extra virgin olive oil slowly, beating vigorously with a fork or whisk until the vinaigrette emulsifies and becomes homogeneous. Season with salt and black pepper to taste, adjusting the flavor. The professional technique is to emulsify for a velvety sauce.
- In a large bowl, combine the separated and washed Belgian endive leaves, the halved cherry tomatoes, and the thin slices of red onion. Gently mix all the ingredients for the salad.
- Divide the endive salad into individual plates. Place a grilled salmon fillet over each portion of the salad. Drizzle generously with the golden pickle vinaigrette. Serve immediately to enjoy the texture and freshness.
Chef's tips
- Press the salmon fillet with a spatula for the first 60 seconds in the skillet to prevent the skin from shrinking and curling.
- Do not touch the fish during the first 5 minutes in the skillet; the skin peels off the bottom by itself as soon as the crispy crust forms.
- Chop the pickles into very fine millimeter cubes so they distribute evenly in every bite of the sauce.
Variations
- Touch of capers: add 1 tablespoon of drained and chopped capers to the pickle vinaigrette for greater salinity.
- Sesame crust: pass the salmon skin in mixed sesame seeds before placing in the hot skillet with olive oil.
- Homemade onion pickles: replace part of the cucumber pickles with quick-pickled red onions to create a purple color contrast.
Substitutions
- Salmon fillets can be substituted with skin-on steelhead trout fillets, skin-on sea bass, or yellowtail snapper.
- Belgian endives can be replaced by radicchio leaves, wild arugula, or fresh watercress sprouts.
- Fresh dill can be swapped for finely chopped fennel, fresh tarragon leaves, or fine chives.
How to store
Consume the salmon immediately after preparation to enjoy the crispy texture of the skin. The dill pickle vinaigrette can be stored in a sealed glass jar in the refrigerator for up to 7 days, just shake vigorously before drizzling.
Can it be frozen?
Do not freeze the salmon after grilling, as the crust loses its crunch and the fish fat undergoes oxidation in the freezer. Endive leaves and fresh tomatoes also do not withstand freezing temperatures.
What to serve with
Pairs perfectly with velvety buttered mashed potatoes, roasted smashed potatoes with rosemary, or light leek risotto. To accompany the service, serve with a full-bodied dry white wine like Chardonnay or brut sparkling wine.
Frequently asked questions
How to know if the salmon has reached the correct point without drying out?
Observe the side of the fillet; when the opaque pink color reaches two-thirds of the height of the steak, flip and cook for only 2 more minutes.
Can I prepare the salmon on the barbecue grill?
Yes, make sure the grill is well cleaned and greased, roasting with the skin facing the medium embers without direct flames.
Are endives too bitter for this salad?
The slight natural bitterness of the endive leaves is perfectly balanced by the sweet acidity of the sweet and sour pickle vinaigrette with honey.
What is the secret for the salmon skin to be very crispy?
The skin must be completely dry when it goes into the very hot skillet with olive oil, being pressed with a spatula for the first minute without moving it.
