Salmón a la Plancha con Salsa Criolla (Pan-Seared Salmon with Peruvian Onion Salsa)

Method

1. 1

   Rinse the sliced red onion in cold water and pat dry, then toss with the lime juice, chili, cilantro and a pinch of salt; let it sit while you cook the fish.

   💡 Rinsing the onion tames its raw bite without needing a long soak.

2. 2

   Pat the salmon fillets completely dry and season both sides with salt and pepper.

3. 3

   Heat the olive oil in a large skillet over medium-high heat until shimmering.

4. 4

   Lay the fillets skin-side down and cook without moving them until the skin is deeply golden and crisp, about 5 minutes.

   💡 Pressing gently with a spatula for the first minute keeps the skin from curling and helps it crisp evenly.

5. 5

   Flip and cook 3–4 minutes more, until the fish is just cooked through and flakes easily.

6. 6

   Plate the salmon skin-side up and spoon the salsa criolla and its juices generously over the top.