Ingredients:

  • 4 Salmon Fillets (approx. 6 oz each), skin-on
  • 1 tsp Fine Sea Salt, divided
  • 1/2 tsp Freshly Ground Black Pepper, divided
  • 2 tbsp Olive Oil (or Avocado Oil)
  • 4 medium Zucchini (Courgettes)
  • 4 tbsp Unsalted Butter
  • 4 large cloves Garlic, finely minced
  • 3 tbsp Fresh Lemon Juice
  • 1 tsp Lemon Zest
  • 2 tbsp Fresh Parsley, finely chopped
  • Pinch Dried Chilli Flakes (optional)

Instructions:

  1. Spiralise the Zucchini: Using a spiraliser or peeler, create the zoodles. Trim off any excess water content from the zucchini ends.
  2. Draw out Moisture (The Chef’s Secret): Place the zoodles in a colander, sprinkle generously with the reserved salt (1/2 tsp), and toss. Let them stand for 10 minutes.
  3. Pat Dry: Gently squeeze the zoodles in a clean tea towel or paper towel to remove excess moisture released by the salt. Set aside.
  4. Prep the Salmon: Pat the salmon fillets completely dry with paper towels (key for crispy skin!). Season the skin generously with salt and pepper.
  5. Heat the Pan: Heat the olive oil in the large skillet over medium-high heat until it shimmers.
  6. Sear the Skin: Place the salmon fillets skin-side down in the hot pan. Press gently for the first 30 seconds to ensure even contact. Cook without moving for 4–5 minutes, until the skin is golden brown and crispy, and the fillet is cooked about two-thirds of the way up.
  7. Flip and Finish: Gently flip the fillets using a thin fish spatula. Cook for another 1–2 minutes, or until the internal temperature reaches 145°F (63°C). Remove the salmon and set aside on a plate, tented loosely with foil.
  8. Melt the Butter: Reduce the heat to medium-low. Add the butter to the same skillet (using the flavorful remnants left by the salmon). Allow the butter to melt and bubble.
  9. Infuse the Garlic: Once the butter is melted (and starting to foam slightly), add the minced garlic and chilli flakes (if using). Sauté gently for about 60–90 seconds until fragrant—do not let the garlic burn.
  10. Add Acid and Zest: Remove the pan from the heat. Whisk in the fresh lemon juice and lemon zest. The sauce should emulsify slightly and bubble. Taste and adjust seasoning if necessary.
  11. Warm the Zoodles: Add the dried zucchini noodles directly into the pan with the sauce. Toss quickly for about 30 seconds to coat them thoroughly and warm them through. We want them al dente (just warm, still firm), not soft.
  12. Plate and Serve: Divide the warm, coated zucchini noodles between four plates. Place one salmon fillet on top of each pile of zoodles. Drizzle any remaining lemon garlic butter sauce from the pan over the salmon and noodles. Garnish with fresh chopped parsley.