Salmon A La Plancha Recipe

Prepare fish

Pat salmon fillets very dry with paper towels. If skin is wet, pat longer to promote good sear. Season both sides and the skin lightly and evenly with kosher salt (about 1/2 tsp per fillet) and freshly ground black pepper.

Preheat plancha or heavy skillet

Place a cast-iron skillet or flat griddle over medium-high heat and heat until very hot, about 5–7 minutes. You should see faint wisps of smoke when very hot. Add 1–2 tablespoons neutral oil and swirl to coat the surface.

Cook salmon

Place salmon fillets skin-side down on the hot surface. Press gently with a spatula for 10 seconds to ensure full skin contact. Cook undisturbed for 4–5 minutes (for 6 oz, ~1-inch thick fillets) until the skin is deeply browned and crisp and the flesh is cooked about two-thirds of the way up the side.

Finish

Flip the fillets carefully and cook flesh-side down for 30–60 seconds just to finish and warm through (or up to 1–2 minutes for preferred doneness). For a glossy finish, add 1 tablespoon butter to the pan for the last 20–30 seconds and spoon melted butter over the fish. Remove to a warm plate and rest 1–2 minutes. Squeeze lemon over when serving.

Prepare cucumber and jalapeño

Peel the cucumber if desired and cut in half lengthwise. Scoop out the seeds with a spoon, then roughly chop until you have about 1 cup. Remove seeds from the jalapeño for milder heat; reserve seeds if you want it spicier. Roughly chop the jalapeño.

Blend emulsion

In a blender or food processor combine the chopped cucumber, jalapeño, Greek yogurt, cilantro, lime juice, olive oil, honey (if using), kosher salt and pepper. Blend until smooth and bright green, about 30–45 seconds. If the emulsion is too thick, add up to 1 tablespoon cold water and blend again to reach a pourable but creamy consistency. Taste and adjust seasoning (lime, salt, or sweetener) as needed. Keep chilled until plating.

Strain (optional)

If you prefer an extra-silky sauce, press the blended emulsion through a fine-mesh strainer into a bowl, using the back of a spoon to extract the liquid. Chill briefly before serving.

Assemble salad

In a large bowl combine mixed salad greens, halved cherry tomatoes, sliced radishes, cucumber slices, and thinly sliced red onion. If using avocado, slice it last and add just before dressing to avoid browning.

Make dressing

Whisk together 2 tablespoons extra-virgin olive oil, 1 tablespoon sherry or red wine vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground pepper until emulsified. Taste and adjust acidity or salt.

Dress and toss

Dress the salad lightly with the vinaigrette (start with half, toss, then add more if needed) so greens are coated but not soggy. Plate the salad on individual plates or a large platter.

Place a portion of the dressed market salad on each plate. Spoon 1–2 tablespoons of the jalapeño cucumber emulsion onto the plate or lightly drizzle over the salad (reserve some to drizzle over the salmon). Position a hot salmon fillet on top or beside the salad. Finish with an extra drizzle of emulsion over the salmon, a squeeze of lemon, and an optional sprinkle of chopped cilantro or microgreens. Serve immediately.