The salmon fillet with saffron is an easy, quick and very tasty main course that can be prepared in a few minutes. If you bought a salmon fillet and don’t know how to cook it, I suggest preparing it with this simple and attractive recipe that will win everyone over at the first bite! The salmon fillet should be grilled directly on a red-hot cast-iron griddle, flavored with lemon and served with a quick saffron sauce, flavorful, fragrant and vividly colored. This is a very simple fish main course that can be made in minutes, but enriched by ZAFFERANO 3 CUOCHI, which I have been using for many years, becomes truly unique and original. Simple, distinctive, quick and delicious, this flavorful and enveloping main course is also perfect for a festive fish menu and will make a great impression! Let’s go to the kitchen and make it together — you’ll see how delicious it is! Before heading to the kitchen, as always I remind you that if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make the salmon fillet with saffron and lemon
- 2 salmon fillets (about 7 oz each (200 g))
- 1 1/2 tbsp butter (about 20 g)
- 1 cup vegetable broth (about 250 ml)
- 1 tbsp flour (about 10 g)
- 1 lemon (organic)
- to taste salt
- to taste pink peppercorns (whole)
- to taste chives
- 2 sachets Zafferano 3 Cuochi (0.30 g)
Tools
- Cast-iron griddle
- Small saucepan
Preparation
To make the salmon with saffron sauce, start by heating a cast-iron griddle until very hot. Once hot, place the salmon fillets skin-side down on the griddle and cook for 5–6 minutes. Turn them gently to grill the flesh side and cook for another 5 minutes. Deglaze with lemon juice, and at the end of cooking grate a little lemon zest and sprinkle with salt. While the salmon is cooking, melt the butter in a saucepan, add the flour and let it brown, stirring frequently. Then, little by little, pour in the broth (reserving 2 tbsp), whisking constantly to avoid lumps. Once the sauce has thickened, turn off the heat, add a little grated lemon zest and the saffron dissolved in the warm reserved broth.
Pour some sauce onto a serving plate, place the salmon fillets on top, pour more sauce over them and garnish with pink peppercorns, lemon slices and chives. Serve hot.Pour some sauce onto a serving plate, place the salmon fillets on top, pour more sauce over them and garnish with pink peppercorns, lemon slices and chives. Bring to the table and serve hot.
Storage notes and tips
The salmon with saffron sauce should be eaten immediately while still hot. However, if you have leftovers, store them in the refrigerator for up to 24 hours and reheat in a skillet with a little water or in the microwave before eating.
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