Ingredients :

• Salmon with skin — The skin is your main ally. It protects the flesh during cooking and provides that crispy texture impossible to get otherwise. Choose fillets of a regular thickness — about 2 cm — for even cooking. A fillet that is too thin dries out in seconds on a hot grill.
• Olive oil — No need for a collector’s bottle, but avoid ‘light’ or ‘mild’ oils — they have practically no taste. A regular fruity olive oil, the kind you buy at the supermarket, works perfectly here.
• Fresh lemon — Fresh is non-negotiable. Bottled lemon juice has a residual bitterness that changes the entire profile of the dish. A single juicy lemon is enough for four fillets. Zest it before cutting if you want more intensity.
• Garlic — Two finely minced cloves. The raw garlic in the marinade cooks with the fish and loses its bite to become almost sweet. If you want something more subtle, crush the whole cloves without mincing them and remove them before serving.