Griddled Lemon and Herb Salmon

Ingredients

• 4 salmon fillets, skin on
• 2 tbsp olive oil
• 2 lemons, 1 juiced and 1 halved
• a handful of dill, chopped
• a handful of parsley, chopped
• 1 garlic clove, grated
• 20 g capers, chopped
• flaky sea salt

Method

1. Dry and season

   Pat the skin completely dry and salt it well fifteen minutes before cooking. Wet skin sticks to the griddle and tears.

   15 min

2. Heat the pan properly

   Get the griddle genuinely hot before the fish goes near it. A lukewarm pan is why salmon skin welds itself to the ridges.

3. Cook skin-side down

   Lay the fillets skin-side down and press gently for a few seconds to stop them curling. Leave for four minutes without moving, then flip for one more. It should still be slightly translucent at the very centre.

   5 min

4. Make the herb dressing

   Stir the herbs, garlic, capers and lemon juice into the oil and season.

5. Serve

   Char the lemon halves cut-side down on the griddle for a minute and serve alongside, with the dressing spooned over.

   1 min