Ingredients:

  • 2 large (175g / 6 oz) skin-on Salmon fillets
  • 1 Tbsp Olive Oil (or Grapeseed oil)
  • ½ tsp Sea Salt (plus more for seasoning)
  • ¼ tsp Freshly Cracked Black Pepper
  • 2 medium Zucchinis
  • Pinch of Sea Salt (for zoodles)
  • 4 Tbsp Unsalted Butter
  • 3 large cloves Garlic, finely minced
  • ½ tsp Red Pepper Flakes (optional)
  • 2 Tbsp Fresh Lemon Juice
  • 1 Tbsp Dry White Wine (optional, or stock)
  • 2 Tbsp Fresh Flat-leaf Parsley, finely chopped
  • Extra lemon wedges, for serving

Instructions:

  1. Prepare the Salmon: Pat the salmon fillets completely dry with kitchen paper. Season the salmon fillets generously on all sides, especially the skin.
  2. Make the Zoodles: Spiralize the zucchinis. Place the zoodles in a large bowl and sprinkle with a tiny pinch of salt (to gently draw out excess moisture). Set aside.
  3. Heat the Pan: Add olive oil to the heavy-bottomed skillet and heat over medium-high heat until the oil is shimmering and almost smoking.
  4. Sear the Fish: Place the salmon fillets skin-side down in the hot pan. Press down gently for the first 30 seconds to ensure even contact.
  5. Cook the Fillets: Cook undisturbed for 4–5 minutes, until the skin is deeply crisp and golden brown, and the colour of the salmon has migrated about two-thirds of the way up the side of the fillet.
  6. Flip and Finish: Turn the fillets over and cook on the flesh side for 1–2 minutes, or until the internal temperature registers 58°C (137°F) for medium-rare, or 63°C (145°F) for medium.
  7. Rest: Remove the salmon from the pan and place it on a warm plate to rest while you prepare the sauce.
  8. Melt the Butter: Reduce the heat to low. Add the butter pieces to the hot pan, allowing them to melt quickly and scrape up any brown bits (fond) from the searing process.
  9. Infuse the Garlic: Add the minced garlic and red pepper flakes. Cook gently for 30–60 seconds, stirring constantly, until fragrant. Crucially: Do not let the garlic brown or burn.
  10. Deglaze (Optional): Pour in the white wine or stock and let it bubble for 15 seconds, scraping the pan.
  11. Finish the Sauce: Remove the pan from the heat. Stir in the fresh lemon juice and chopped parsley. Taste and adjust seasoning if needed.
  12. Toss the Zoodles: Add the prepped zucchini noodles directly into the pan with the hot sauce. Using tongs, toss quickly for about 30 seconds, ensuring the zoodles are coated but still crisp and warm (do not let them become limp or watery).
  13. Serve: Divide the tossed zoodles between two plates, creating a nest. Place a rested salmon fillet on top of the zoodles. Spoon any remaining sauce over the salmon and garnish with extra parsley and a fresh lemon wedge.