Equipment
Ingredients
Salmon
- 300 g salmon fillets, skin-on
- 15 ml olive oil
- 3 g kosher salt
- 1 g black pepper, freshly cracked
Spinach
- 200 g fresh spinach, washed and dried
- garlic, minced
- 15 ml olive oil
- 15 ml lemon juice, freshly squeezed
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 559 kcal
- Protein
- 40 g
- Carbohydrates
- 11 g
- Fat
- 54 g
- Fiber
- 2 g
- Sugar
- 1 g
- Sodium
- 3512 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 11 g
- Polyunsaturated Fat
- 2 g
- Potassium
- 585 mg
- Calcium
- 520 mg
- Iron
- 20.7 mg
- Magnesium
- 531 mg
- Phosphorus
- 505 mg
- Zinc
- 1.9 mg
- Vitamin A
- 876 mcg
- Vitamin C
- 32 mg
- Vitamin E
- 4.2 mg
- Vitamin K
- 493 mcg
- Vitamin B6
- 0.2 mg
- Thiamin
- 0.09 mg
- Riboflavin
- 0.20 mg
- Niacin
- 0.8 mg
- Folate
- 196 mcg
- Water
- 100 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat your grill or grill pan to medium-high heat, approximately 200°C/400°F.
Pat the salmon fillets completely dry with paper towels. Brush lightly with 15ml of olive oil and season generously with kosher salt and black pepper.
Place the salmon skin-side down on the hot grill. Cook undisturbed for 4 to 5 minutes until the skin is crispy and the fish releases easily from the grates.
Carefully flip the salmon and cook for another 2 to 3 minutes until the internal temperature reaches 63°C/145°F in the thickest part. Remove from the grill and let rest.
While the salmon rests, heat the remaining 15ml of olive oil in a large skillet over medium heat. Add the minced garlic and saute for 30 seconds until fragrant but not browned.
Add the fresh spinach to the skillet. Toss continuously with tongs until the leaves are just wilted, about 1 to 2 minutes.
Remove the skillet from the heat. Squeeze the fresh lemon juice over the spinach, toss to combine, and season with an additional pinch of salt and pepper to taste.
Divide the warm, wilted spinach between two plates. Top each portion with a rested grilled salmon fillet and serve immediately.
Chef's Notes
- Patting the salmon completely dry before oiling is crucial. Any surface moisture will cause the fish to steam rather than sear, preventing a crisp crust.
- Residual heat will continue cooking the salmon while it rests. If you prefer a medium-rare center, pull the fish off the grill at 52°C/125°F.
- For the spinach, heat management is key. You want to flash-cook it just until the structural integrity of the leaf collapses, preserving its bright color and delicate flavor.
Storage
Refrigerator: 3 days — Store salmon and spinach in separate airtight containers.
Reheating: Gentle reheat in a pan or microwave on 50 percent power to avoid overcooking the salmon and rendering it rubbery.
Troubleshooting
Salmon skin sticks and tears when trying to flip
Cause: The grill was not preheated adequately, or the fish was flipped before the skin had time to crisp and naturally release.
Fix: Use a thin, flexible metal fish spatula to carefully scrape under the skin. If it completely tears, remove the skin and serve without it.
Prevention: Ensure the grill is very hot and the grates are clean and oiled. Let the salmon cook undisturbed until it lets go on its own.
Spinach is mushy and sitting in a puddle of water
Cause: The spinach was cooked for too long or not dried properly after washing.
Fix: Use a slotted spoon to transfer the spinach to the plate, leaving the excess liquid in the pan.
Prevention: Thoroughly dry spinach leaves before cooking and remove them from the heat the second they collapse.
Cultural Context
Pairing rich, oily fish with slightly bitter or earthy greens is a classic culinary technique across Western cuisines. The acidity from the lemon and the robust flavor of garlic cut through the richness of the salmon, creating a balanced, highly nutritious plate.
