- Prep Time: 5 minutes
- Cook Time: 8 minutes
Grilled Crispy Skinned Salmon with Whole Lemon Sesame Sauce
This dish will add excitement to any menu and is ideal for up-market cafes, restaurants, hotels and bistros. Adding an entire lemon—skin, pith, and flesh—to the sauce provides it with brightness and texture. Any bitterness from the pith will be offset by the sesame oil and honey. Our grilled crispy skinned salmon with whole lemon sesame sauce is a great menu addition for curious patrons and salmon lovers alike. This dish may well become your most popular fish option on your menus.
For the crispy skinned salmon with whole lemon sesame sauce
Prepare a grill for medium heat. Rub salmon with 2 tbsp olive oil, season both sides with salt. Cut ends off lemon and discard. Place lemon upright and slice off outer lobes in 4 sections, leaving a square-shaped core and seeds behind. Finely chop lobes (flesh, pith, and all) and transfer to a small bowl (you should have about ⅓ cup). Squeeze out juice from core over bowl. Add shallot, sesame seeds, honey, sesame oil, and remaining ⅓ cup olive oil; season with salt and lots of pepper. Toss to combine. Clean and oil grate, then immediately place salmon on grill skin side down. Cover grill and cook, skin side down the entire time, until skin is lightly charred and fish is opaque, 6–8 minutes. Transfer salmon to a plate and let cool slightly. Top with basil. Spoon lemon-sesame sauce over.
For our grilled crispy skinned salmon with whole lemon sesame sauce we use Pacific West’s skin on Atlantic salmon portions – These portions are centre cuts and farmed in the pristine waters of the Norwegian fjords. Dry filleted, descaled, chemical and water injection free.
Recipe and image courtesy bon appetit
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