I love grilled salmon, or in Spanish: Salmon a la Plancha. I especially love it with fresh lemons from the aldea (nearby village) squeezed right on top of the freshly grilled fish. Heaven.
With Galician cooking, one of the keys is using less ingredients to let the flavor of the food shine through. This is especially true with fish. As an American, I’m used to covering Salmon with a brown sugar glaze or a honey mustard sauce. And don’t get me wrong – I love it like that, too. But when you get a quality cut of fresh fish, just add a bit of lemon and parsley, it’s a whole new experience.
The best side dish for Spanish grilled salmon is absolutely boiled potatoes. So easy and so good. Just slice a potato into 1 inch rounds, boil it with a bay leaf and some olive oil, and boom. You’ve got yourself the perfect side for the perfect summer meal. Drizzle with more olive oil, sprinkle some salt on top, and you’re ready.
We’re having a bit of a heat wave here in Galicia this weekend, and this light lemony salmon was perfect. It’s so healthy and you don’t feel too full after eating it. Just kidding, we ate several pieces each and spent the afternoon passed out in different areas of the house. Worth it.
- 3 pieces of salmon
- 1/2 lemon
- 1 tbsp dried parsley
- 4 medium potatoes
- 1/2 onion, whole
- olive oil
- 1 tsp garlic powder
- Season the salmon with a squeeze of lemon, the parsley, and the garlic salt. Set aside while you prepare the other ingredients.
- Peel the potatoes and slice into 1 inch rounds. Place them into a large pot of cold water along with a bay leaf, 1/2 of an onion, and 1 tbsp olive oil and bring to a boil. Cook for 10-15 minutes or until soft.
- When the potatoes are nearly finished place the salmon on a very hot grill (the highest heat) and place aluminum loosely on top.
- After several minutes when the bottom is golden, flip the salmon over for one minute and then lower the heat to medium. Cook for 3-5 minutes. It should have a crust on the outside and be juicy on the inside.
- When the potatoes are done, remove from heat and drain the water. On each individual serving, drizzle with olive oil and sprinkle with salt.
- Before serving the salmon, squeeze a bit more lemon over each serving.