Sometimes, I get an easy win when it comes to recipe development – and that’s exactly what happened when I put together this Italian-style grilled salmon recipe. It’s one of those dishes that takes less than 30 minutes to make from start to finish and it tastes restaurant-worthy.
Look, it’s technically not grilled on an outdoor barbecue, but you get all the same effects when you use a cast iron skillet or grill pan.
And the benefit is that you can make it in an apartment kitchen – or in the middle of winter! Topped with a gremolata-like caper and parsley salsa, this is an elevated salmon dish that is quickly going to become a weeknight favourite.
How to Make Salmone alla Griglia
Because we’re cooking this on a cast iron rather than an actual grill, you need to preheat your pan (this is a really similar step I do in my Georgian chicken mtsvadi recipe). Simply put your pan over medium-high heat and let it hang out there for at least 5 minutes.
In the meantime, go ahead and pat your salmon filets dry with some paper towels and season them generously with salt and pepper.
Once your pan is screaming hot, add a bit of neutral oil to the skillet. Swirl it around and allow the oil to heat up for a minute before you add the salmon, skin side down.
Cook the salmon on one side until the skin gets browned and crisp and also releases easily from the pan – this will take about 5 minutes. Then, gently flip the fish over and cook on the other side.
You want to cook the salmon until the interior registers at 50°C/125°F, which will take about five minutes or so. Keep in mind that it may take a bit longer or shorter, depending on the thickness of the fillet.
Once your fish is cooked, remove it from the pan and let it rest for at least 5 minutes. This is a good time to make the caper-parsley sauce.
This is super simple. All you need to do is add some parsley, capers, lemon zest and garlic to a small bowl. Drizzle over a bit of olive oil and stir to combine.
Now, you’re ready to serve! Spoon the caper salsa over the salmon and serve alongside some lemon wedges and you have a great, simple dinner in minutes.
Salmon alla Griglia: Italian Grilled Salmon
Ingredients
- 300 g (10 ½ oz) salmon fillets
- 2 tbsp extra virgin olive oil
- 2 tbsp flat-leaf parsley finely chopped
- 2 tsp capers drained, rinsed & roughly chopped
- 1 tsp lemon zest
- 1 clove garlic grated or finely minced
- Lemon wedges for serving
Instructions
- Set a cast iron skillet or grill pan over medium-high heat and allow it to preheat there for 5 minutes. Meanwhile, pat the salmon fillets dry with paper towels and season generously with salt and pepper.
- Once the pan is hot, add 1 tbsp of neutral oil, swirl and allow to heat for 1 minute. Add the salmon, skin side down, and cook until the skin is browned, crisp and releases easily – about 5 minutes. Flip the salmon and cook until the internal temperature registers at 50°C/125°F – another 3-5 minutes, depending on the thickness of the fish. Remove from the pan and allow to rest for at least 5 minutes.
- While the fish is resting, combine the olive oil, parsley, capers, lemon zest and garlic in a small bowl. Drizzle over the fish and serve alongside some lemon wedges.
Nutrition
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
This Italian grilled salmon is so simple to make but really crisp and delicious. The addition of the parsley-caper gremolata adds an extra element that makes this dish truly craveable.
Are you after a great grilled salmon recipe? Have any questions? Let me know in the comments!
