Indoor-grilled salmon

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Ingredients

  • 4 (140g) centre-cut salmon fillets (about 2.5cm thick), skin-on
  • 2 tbsp olive oil
  • Salt and freshly ground black pepper
  • Cooked rice and lime slices to serve

Use imperial measurements

Method

How to make Indoor-grilled salmon

1) Bring the salmon to room temperature 20 mins before grilling.

2) Preheat the oven to 230C/Gas8. Set a large cast-iron griddle pan over a low heat and pre-heat for 1 min.

3) Meanwhile, brush the salmon lightly with the oil and season with salt and pepper.

4) Raise the heat under the griddle pan to medium-high. Place the salmon, skin-side up on the griddle, at an angle across the ridges of the pan. Cook until the fish has distinctive griddle marks, about 3 mins. To make criss-cross grill marks, use a spatula to re-position the fillets about 45 degrees (keep the skin-side up). Cook for 2 mins more.

5) Turn the salmon over, and transfer the griddle pan to the oven. Continue cooking the fish in the oven for 2 to 3 mins for pink inside, 5 mins for medium, and 7 mins for well done.

6) Remove the fish from the pan, and allow to rest for 2 mins, to finish cooking. (If the skin comes loose during cooking, you may remove and discard it before serving, if desired.) Serve on a bed of cooked rice garnished with lime slices.

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