---
title: Salmón a la Plancha con Salsa Criolla (Pan-Seared Salmon with Peruvian Onion Salsa)
servings: 4
prep time: 15 minutes
cook time: 12 minutes
source: https://mycibora.com/recipes/salmon-a-la-plancha-salsa-criolla
---

Gather @red chili{0.5}, @fresh cilantro{2%tbsp} and @black pepper{}.

Rinse the sliced @red onion{1} in cold water and pat dry, then toss with the @lime{3} juice, chili, cilantro and a pinch of @salt{}; let it sit while you cook the fish.

Pat the @salmon{4} fillets completely dry and season both sides with salt and pepper.

Heat the @olive oil{2%tbsp} in a large skillet over medium-high heat until shimmering.

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

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

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