This morning I was waxing poetic over a salmon recipe to my friends, and thought I’d document it here too. 😂 Mike and I are planning to make it tonight, but this photo is from the first time we made it. We loved it so much we ended up making it two nights in a row!
I’d saved this Grilled Crispy-Skinned Salmon with Whole Lemon-Sesame Sauce recipe from an issue of Bon Appetit magazine a year or so ago. It took a bit of research to figure out how they wanted you to cut the lemon, with only words and no instructional pictures haha. You do eat the rind but it’s not sour with the shallot and honey – it tastes so fresh!
For 2 people, my best advice is to make the whole portion of the lemon-shallot topping at once, and then cook half the salmon for each meal so it’s fresh and crispy. 🙂 It’s the perfect recipe for us to use the frozen salmon we got from Omaha Steaks on black friday.
The main ways we differed from the recipe were:
- We cooked the salmon on a pan, and not the grill
- I think we used salmon without skin in the photo
- Used white sesame instead of black because that’s what we had