Serves 4 


4 170g portions of salmon fillet 

2 tbsp olive oil 

Salt and pepper for seasoning 

1 lime 

For the sauce:

1 clove of garlic 

1 red onion finely chopped 

1 red chilli finely chopped 

3 tbsp red wine vinegar 

6 tbsp of extra virgin olive oil 

2 handful of flat leaf parsley 

Salt and pepper for seasoning 


Trim the salmon portions and remove the scales from the skin if required by scraping the skin both ways to remove the scales, then wash away and dry off before cooking. 

Drizzle the olive oil over the salmon and season with salt and pepper both sides. 

Pre heat a non sick grill pan and place the salmon skin side down onto the grill. 

Cook the salmon on the skin side for 5 minutes without touching or moving as you want to maintain the contact and crisp up the skin. 

Turn the fish over and cook for 1 minutes before switching off the heat.

Leave the salmon on the grill to finish cooking using the residual heat. 

Meanwhile to make the sauce, crush the garlic in a pestle and mortar, add the chilli and chopped red onions before covering in red wine vinegar. 

Pour in the olive oil and finally add the chopped parsley.

Taste the chimichurri sauce and season with a little salt and pepper according to your tastes. 

Products Used:

Taylor Pro Digital Food Thermometer Probe with Bright LED Display, Black, 24.5cm

MasterClass Cast Aluminium 28cm Grill Pan

MasterClass Edgekeeper Self-Sharpening 20cm (8") Chef Knife

KitchenCraft World of Flavours Granite Mortar and Pestle

MasterClass Premium Quality Stainless Steel 250ml Oil Drizzler

MasterClass Salt or Pepper Mill (12cm) - Grey Ombré

Colourworks Brights Red Long Handled Silicone-Headed Slotted Food Turner