• Clean and portion the salmon fillets and make sure the salmon skin has no more scales.
  
• Pat dry the fillets and rub olive oil over the salmon skin.

Cook à l’unilateral

• Heat a non-stick pan over a low heat with a small amount of olive oil.
• Add the salmon skin side down and cook on one side only. The cooking process will take a while.
  
• Allow it to cook without touching or flipping the salmon over. Some albumin, a white fatty substance, will come out of the salmon fillet and can be removed gradually.
  
• When the salmon is cooked, place it on a kitchen towel before serving.
• Add all garnishes of your choice on the plate, remove the skin of the salmon, place the fish on the plate and season with the fleur de sel and fresh pepper mignonette. You can use the crispy skin as extra garnish.