1 lime

2 Tbsp. extra virgin olive oil

1 clove garlic, minced

2 Tbsp. soy sauce

1 tsp. crushed red pepper flakes

salt and pepper to taste

Salmon Planks

(optional) extra lime wedges, for serving

Use a microplane to zest the lime and toss the zest into a small mixing bowl.

Juice the lime, adding the lime juice to the lime zest.

Add olive oil, minced garlic, soy sauce, crushed red pepper flakes, salt, and pepper to lime juice and whisk to combine.

Lay salmon in a small baking dish (I like to use a glass container with an airtight lid) and pour the marinade over the fish. Turn the salmon to coat and make sure it’s covered in marinade. If you have skin on the salmon, place the filet skin side up so that the marinade can soak in.

Cover salmon with the airtight lid and store in the fridge for thirty minutes to an hour or until you’re ready to eat.

Heat a grill pan over medium-high heat until it’s piping hot (you could also use your outdoor grill). Use a heat-resistant pastry brush to brush olive oil over the grill grates to prevent the fish from sticking.

Remove fish from marinade and place it on the hot grill or grill pan. Let it cook – without touching it! – for 5-7 minutes until salmon has lightened in color. Use a thin spatula to pick up the fish and flip it over on the grill. (If you’ve oiled your grill, the salmon shouldn’t stick too much once those nice grill marks have developed). Cook for another 5-7 minutes until fish is cooked to your desired level of doneness.

Remove salmon from the grill and serve immediately with extra lime wedges (optional). You could also add an extra sprinkle of flaky salt or red pepper flakes to the fish if you like.