1. Prepare the marinade

In a small bowl, mix:

• the juice and zest of the kaffir lime ,

• coarsely crushed pink peppercorns (using a mortar or the back of a spoon),

• chopped garlic ,

• honey ,

• olive oil ,

• fleur de sel and a little pepper .

Mix well until you obtain a smooth and fragrant marinade.

2. Marinate the salmon

Place the salmon fillets in a shallow dish. Generously coat them with the marinade and let them rest for 15 to 30 minutes in the refrigerator. (For more flavor, you can marinate for up to 2 hours.)

3. Grill the salmon

Heat a grill, a ridged pan, or a barbecue. Place the steaks skin-side down and cook for about 6 minutes , until the skin is crispy. Carefully turn them over and continue cooking for 4 to 5 minutes, depending on the thickness.

💡 Tip: the salmon should remain slightly pink in the center to retain all its tenderness.

4. Serve and enjoy

Arrange the steaks on plates. Drizzle with olive oil and a little fresh kaffir lime juice. Scatter with basil or coriander leaves and a few whole pink peppercorns for the finishing touch.

Accompany with:

• basmati rice with coconut milk ,

• or a green mango and cucumber salad for a fresh and tangy contrast.

🍋 The Matana little extra

Madagascar pink peppercorns pair beautifully with kaffir lime , a rare citrus fruit with an intense fragrance. Together, they enhance the richness of the salmon while adding freshness and elegance.