Spanish Salmon A La Plancha Recipe

Picture this: you’re in the mood for something quick, easy, and absolutely delicious, and you want your meal to feel like a culinary treat without needing a passport. Enter this sizzlin’ skillet salmon, a vibrant dish with smoky paprika vibes that’s perfect for any day of the week when you need both flavor and flair.

I absolutely love to make fantastic food, and my Spanish salmon a la plancha is one of my favorites! Salmon fillets are seared in olive oil, seasoned with smoked paprika, and cooked to just the right doneness—about 4 minutes per side, though this really depends on how thick your fillets are and how you like your salmon.

I pair the fish with vibrant sides: roasted asparagus with lemon juice and fresh parsley, and tomatoes blistered in olive oil with garlic.

Spanish Salmon A La Plancha Recipe Ingredients

• Salmon: Rich in omega-3 fatty acids, excellent for heart health and protein intake.
• Olive oil: Packed with monounsaturated fats, supports cardiovascular health.
• Smoked paprika: Adds a smoky flavor, enhances aroma, contains antioxidants.
• Garlic powder: Offers depth to dishes, contains vital vitamins and minerals.
• Lemon: Adds zesty citrus flavor, rich in vitamin C.

Spanish Salmon A La Plancha Recipe Ingredient Quantities

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• 4 salmon fillets (about 6 oz each)
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 lemon, cut into wedges
• Fresh parsley, chopped (for garnish)

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How to Make this Spanish Salmon A La Plancha Recipe

1. Dry the salmon fillets with paper towels and place them on a large plate or tray.

2. In a small bowl, blend the olive oil, smoked paprika, garlic powder, salt, and ground black pepper into a paste.

3. Evenly rub the mixture over both sides of each salmon fillet, ensuring they are well coated.

4. Heat a large cast-iron skillet or griddle over medium-high heat until it is extremely hot.

5. Prevent sticking by adding a bit of olive oil to the skillet or griddle.

6. Position the salmon fillets with the skin facing down on the heated surface. Allow them to cook for 3-4 minutes without adjusting their position, so they can develop a crisp, edible crust.

7. Using a spatula, gently turn the salmon fillets so that they are skin side down. Cook for an additional 3 to 4 minutes, or until the flesh of the salmon is opaque throughout and the fish flakes easily when tested with a fork.

8. Take the salmon from the skillet and allow them a minute or two to rest on a serving platter before serving.

9. Top the salmon fillets with freshly chopped parsley to add a burst of color and freshness.

10. Serve the salmon directly with wares made from lemon on the side for squeezing over the top before eating.

Spanish Salmon A La Plancha Recipe Equipment Needed

1. Paper towels
2. Large plate or tray
3. Small bowl
4. Spoon or spatula (for mixing)
5. Large cast-iron skillet or griddle
6. Cooking spatula
7. Serving platter
8. Knife (for chopping parsley and cutting lemon)
9. Cutting board

FAQ

• What is “a la plancha” style cooking?
  “A la plancha” refers to the Spanish method of cooking on a metal plate or griddle, giving the food a charred, slightly smoky flavor.
• Can I use skin-on salmon fillets?
  Yes, using skin-on fillets can help keep the salmon moist, and the skin can become crispy when cooked a la plancha.
• Is there a substitute for smoked paprika?
  If you don’t have smoked paprika, Hungarian paprika or a pinch of cayenne pepper with sweet paprika can be a substitute, but the smoked flavor is unique.
• Do I need special equipment to cook “a la plancha”?
  A cast iron skillet or a heavy-bottomed frying pan can work well if you don’t have a traditional “plancha”.
• How do I know when the salmon is cooked?
  Salmon is done when it flakes easily with a fork and the flesh is opaque. This usually takes about 3-4 minutes per side for these fillets.
• What can I serve with this dish?
  This dish pairs well with roasted vegetables, a fresh salad, or a side of Spanish rice.
• Can I prepare this recipe in advance?
  You can prepare the spice mix and marinate the salmon briefly in advance, but it’s best to cook it fresh to preserve its texture and flavor.

Spanish Salmon A La Plancha Recipe Substitutions and Variations

Substitute canola oil or avocado oil for olive oil.
Paprika that has been smoked: Swap in ordinary paprika or chipotle powder if you want more of a kick.
Garlic powder: Replace with 2 minced cloves of fresh garlic.
Sodium chloride: Use sea crystals or salty crystals from another source.
Wedges of lemon: Use wedges of lime instead for a another citrus flavor.

Pro Tips

1. Pat the Salmon Dry: Thoroughly drying the salmon with paper towels before seasoning ensures a better sear and helps the spices adhere for more flavorful fish.