I am convinced that many of you know the blog La Cocina de Carolina . Well, it is that same Carolina whom we welcome to the blog today! He proposes a recipe that many will like, marinated salmon, a recipe that he has prepared with the new Monix frying pan , which he has been able to test exclusively before the market launch and that from today you can find here . Welcome Carolina, and everyone, have a good meal!

Salmon is a blue fish with many qualities, it is one of the most recommended foods in diets due to its healthy fat content and its nutritional properties. There are many ways to serve salmon, whether raw as tartar or sushi, grilled, smoked...

Today we propose a recipe for salmon marinated with lemon in a sauce that we will prepare ourselves, although in this recipe we will cook the salmon, it is important that it remains raw inside so that it does not harden too much and maintain the characteristic texture of fresh salmon.

To prepare this recipe for salmon with lemon I have used the new Monix Mineral frying pan , which promises to be the best model of the brand, both for the high quality of its new and revolutionary non-stick system (the feel of its surface is unique, nothing see with what I had seen so far in no pan).


Because of my work I have the opportunity to try a wide variety of cooking pots and pans, from stainless steel cookware to different types of cast aluminum or wrought iron. Today I am talking about this pan, Mineral de Monix, which I fell in love with at first sight because of its stainless steel handle and its original stone-style appearance.

The surface of this pan is completely different from what you were used to, rough to the touch, made thanks to a unique manufacturing technology that uses small steel balls to modify its surface, thus forming an ultra-resistant finish. This allows me to use the minimum amount of fat for cooking, just spreading a drop of oil on the surface and spreading it with absorbent paper is enough. Even without using oil it is still completely non-stick.


  • The juice of one lemon
  • 100ml of extra virgin olive oil
  • 2 tablespoons of fresh rosemary
  • 1 sprig of fresh thyme
  • 2 cloves of garlic, minced
  • a pinch of salt
  • black pepper balls
  • 4 slices of salmon
  • 4 teaspoons of chopped black olives
  • Lemon slices


  1. Mix the lemon juice together with the olive oil, the chopped fresh rosemary, the sprig of thyme, the garlic, the salt and the ground pepper at the moment with the pepper mill .
  2. We place the salmon fillets in a deep plate and sprinkle with two thirds of the previous mixture to marinate it.
  3. Cover with cling film and leave to marinate in the fridge for a minimum of 30 minutes.
  4. Meanwhile, toss the chopped black olives with the remaining lemon mixture. We booked.
  5. Once the salmon is ready, put the pan over medium high heat and add a few drops of oil.
  6. Put the salmon slices and cook for about 2-4 minutes on each side (depending on their thickness).
  7. We serve the salmon seasoned with the sauce with the olives and a few slices of lemon. In summer it is great if we accompany it with a very fresh salad.

In the photo, Le Creuset salt or pepper mill


Claudia said:

Contenta de que te haya gustado, Dolores!! Muchas gracias y un saludo.

Claudia said:

Lo probaremos Sandra, tiene muy buena pinta!!
Gracias y un saludo!

Dolores González said:

La sartén me encanta y el salmón rico rico

sandra said:

Riquísimo con el marinado. Nunca se me había ocurrido. Me lo anoto!

Tienes que probar esta receta de salmón con pesto al papillote, te encantará ;)


Claudia said:

Muchas gracias David por tu comentario. Tienes toda la razón, es importante saber elegir bien lo que comes! Un saludo, Claudia

David Sempau said:

Sin detrimento de las propiedades del salmón (descritas en la presentación) como alimento (vegetarian@s y vegan@s abstenerse), es importante diferenciar entre salmón “libre” (también denominado “salvaje”) y salmón de piscifactoría. En el caso del salmón criado en cautividad, su carne va a estar contaminada con hormonas, antibióticos e ingredientes desconocidos del pienso (recuérdese el caso de las “vacas locas”) con el que se les alimenta. Por otro lado y por el hecho de haberse criado en cautividad, el salmón de piscifactoría carecerá de la textura propia del salmón libre, fruto de su movilidad sin barreras artificiales. Para rematar la cuestión sepan l@s lector@s que, para mejorar el aspecto de la carne de salmón cautivo, a ésta se le añaden colorantes, ya sea en vida del animal a través del alimento, o bien después de su sacrificio y en el procesado del producto final. En otras palabras, no todo el “salmón” es SALMÓN. Acostumbrémonos pues a leer las etiquetas del producto y actuar en consecuencia.

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