Salmon Fillet with cherry tomatoes precise cooking on indoor grill

Salmon Fillet

Salmon Fillet with Blistered Tomatoes

The healthiest way to have your salmon is when cooked on the Cinder Grill a precise and easy cooker. In this recipe, we'll be demonstrating in details how to cook your ultimate most crispy salmon without worrying about overcooking wether you like it a little raw or well done.

How to get crispy salmon skin?

 In this recipe we give you the secret to an amazing shiny and crispy salmon skin. As the fish cooks, "Albumin" which is a protein existent on the inside is pushed out of the muscle fibers. It is often mistaken for fat pools.

The ideal method to avoiding this is cooking it to an ideal internal temperature. Our professional Cinder Chef reveals that by regulating the desired "doneness" of your salmon fillet using our Cinder app, we guarantee a subtle savory flavor. 

We recommend it be cooked to an internal temperature 130 to 145°F and you are good to go ! A pinch of lemon juice and some veggies is all we need to enjoy this refined dish right here.

 

Salmon Fillet with Blistered tomatoes sous vide cooking on cinder grill

 

Salmon Fillet with Blistered tomatoes and crispy skin cooked on cinder grill using precise cooking

Serves 2

Ingredients

  • 1lb salmon fillet cut into two equal pieces
  • 12oz on-vine cherry tomatoes
  • 2 handfuls arugula
  • Lemon, to serve
  • Olive oil
  • Salt
  • Black pepper

 

METHOD

    1. Set your Cinder device to your desired temperature (113°F is recommended for light flakes). Season the salmon with salt and black pepper, then add to the grill.

    2. Once the salmon has come up to temperature, remove from the grill, wipe down the plates, then set your device to sear mode.

    3. Brush the hot plates with oil then add the cherry tomatoes (including vine) and sear for 90 seconds. Wipe down the plates, add more oil, then return the salmon skin-side down to the grill. Sear for 90 seconds with the lid open for crispy skin.

    4. To serve, drizzle two plates with olive oil, scatter with arugula, then add the tomatoes and salmon.