Grilled salmon

Ingredients:

• 4 salmon fillets with skin (center part), weighing 140 g each, approximately 2.5 cm thick.
• 2 tbsp. l. olive oil

Preparation:

1. Remove the fish from the refrigerator 20 minutes before frying to bring it to room temperature.
2. Preheat oven to 230°C. Place a large cast iron grill pan over low heat and cook for 1 minute.
3. Meanwhile, lightly brush the salmon with olive oil and sprinkle with salt and black pepper.
4. Raise the heat under the grill pan to medium-high. Place the fish skin-side up on the grill at an angle. Grill until the fish has grill marks, about 3 minutes. To create a grill mark, use a spatula to turn the fillet 45 degrees (skin side up).
5. Grill for another 2 minutes. Turn the salmon over and transfer the grill pan to the oven. Continue grilling for 2-3 minutes to ensure pink inside, 5 minutes for medium, and 7 minutes for well done.
6. Remove the fish from the grill pan and let it rest for 2 minutes to finish cooking. If the skin falls off during cooking, you can remove it when serving. Serve.