Jul 09 2026
Restaurants›The Monica›Salmon Citrón Gf Recipe

Salmon Citrón Gf Recipe

Inspired by The Monica
Time35m
Serves4

seared salmon*, citrus chimichurri, & shaved lemon

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Ingredients

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Citrus Chimichurri

Salmon

Garnish & Finish

Method

Citrus Chimichurri

  1. 1

    Prep the herbs and aromatics

    Finely chop the parsley (to make 1 cup) and cilantro (1/2 cup). Mince the garlic cloves and the shallot so they are very fine; this helps the chimichurri emulsify and spread easily on the fish.

  2. 2

    Zest and juice citrus

    Zest one lemon (1 tbs) and one orange (1 tsp). Then juice enough citrus to yield 2 tbs lemon juice and 3 tbs orange juice. Remove any seeds.

  3. 3

    Combine and season

    In a medium bowl, combine the chopped parsley, chopped cilantro, minced garlic, minced shallot, lemon zest, orange zest, lemon juice, orange juice, 1/3 cup extra-virgin olive oil, 1 tbs red wine vinegar, 1/4 tsp red pepper flakes, 1 tsp kosher salt, and 1/2 tsp black pepper. Stir vigorously until the oil suspends and the mixture is cohesive. Taste and adjust salt or acidity if needed.

  4. 4

    Rest to marry flavors

    Let the chimichurri sit at room temperature for at least 10 minutes (up to 30) so flavors meld. You can make it earlier and refrigerate up to 24 hours; bring back to room temperature before serving.

Salmon

  1. 5

    Bring fish to room temperature & dry

    Remove salmon from the refrigerator 15–20 minutes before cooking so it comes nearer to room temperature. Pat the fillets very dry with paper towels—dry skin is essential for a crisp sear.

  2. 6

    Season

    Lightly score the skin (optional) and season both sides of the fillets evenly with 1.5 tsp kosher salt and 1/2 tsp freshly ground black pepper. Rub seasoning in gently so it adheres.

  3. 7

    Preheat the skillet

    Heat a heavy skillet (preferably cast iron) over medium-high heat until hot but not smoking (2–3 minutes). Add 1 tbs high-smoke cooking oil and swirl to coat the pan—oil should shimmer.

  4. 8

    Sear skin-side down

    Place fillets skin-side down in the pan. Press each fillet gently with a spatula for 10–15 seconds to ensure full skin contact. Cook undisturbed 4–6 minutes, adjusting time for thickness, until the skin is deep golden and crisp and you can see the flesh cooking up the side about three-quarters of the way.

  5. 9

    Flip briefly and baste

    Flip the fillets carefully and add 1 tbs unsalted butter (optional). Tip the pan and spoon the melted butter over the top of each fillet while cooking 30–90 seconds more—just long enough to finish the cook to medium (internal 125–130°F / 52–55°C) or your desired doneness. Thicker fillets may need 1–2 minutes after flipping.

  6. 10

    Rest

    Transfer salmon to a warm plate and rest 3–4 minutes. Resting finishes carryover cooking and keeps the fillets juicy.

Garnish & Assembly

  1. 11

    Prepare lemon ribbons and garnish

    Using a vegetable peeler, shave the lemon into thin ribbons for a bright finish. Reserve a lemon wedge for serving. Have the microgreens or chopped chives ready.

  2. 12

    Dress the salmon

    Place each rested fillet on a plate skin-side down. Spoon about 2 tablespoons (adjust to taste) of the citrus chimichurri over the top of each fillet so it lightly coats the flesh.

  3. 13

    Finish and serve

    Top each fillet with a few lemon ribbons and a small handful of microgreens. Drizzle a little extra-virgin olive oil (total 1 tbs divided) around the plate, and finish with a light pinch of flaky sea salt (approx. 1/4 tsp total across all fillets). Serve immediately with the lemon wedge on the side.

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