Food & Drink
Carlo Miguel's Foolproof Salmon Recipe
The draft chef knows how to make you love a favorite fish even more.
IMAGE Miguel Nacianceno

Chef Carlo Miguel of Draft fame is known for his spot-on take on comfort food and his perfect fish and chips, so when we had to come up with a fail-proof salmon recipe, we knew who we had on speed dial. 

Serves 2

For the salmon

  • 2 pcs of salmon fillet (180 g each, skin on, all bones and scales removed)
  • Salt and pepper
  • 1 tbsp olive oil

For the salad

  • 1 can mixed beans, cut into quarters
  • 4 ripe tomatoes, cut in half
  • 3 cloves garlic, chopped
  • 3 sprigs oregano, stripped and chopped 
  • 2 tbsp olive oil
  • Salt and pepper
  • 80 g mixed salad greens, including arugula
  • 10 basil leaves

For the dressing

  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • A pinch of chili flakes
  • 1 clove garlic, chopped
  • Salt and pepper

For the sweet potato wedge

  • 2 pcs small sweet potatoes, orange
  • 1/4 tsp smoked paprika
  • 1 clove garlic
  • 1 sprig rosemary, stripped and chopped
  • 2 tbsp olive oil
  • Salt and pepper


  • Pre-heat oven to 200° Celsius (400° Fahrenheit).
  • On a baking sheet, mix beans, tomato, garlic, oregano, olive oil, and salt and pepper to taste. Spread it out to an even layer and roast for 20 to 25 minutes.
  • Slice the sweet potatoes into wedges. Place them on a baking sheet. Coat each wedge lightly in olive oil and season with paprika, salt and pepper, chopped garlic, and oregano. Bake them for 20 minutes or until golden brown and crisp on the outside and soft in the middle.
  • For the dressing, mix all ingredients together in a bowl and set aside.
  • For the salmon, season your salmon fillets liberally with salt and pepper. Heat a non-stick pan. Add the olive oil. Cook skin-side down on medium-high heat for 3.5 minutes. When the skin is crispy, flip the salmon, and cook for a further 1 minute, making sure the salmon is still pink and slightly underdone in the center.
  • To assemble, spread the sweet potatoes evenly on two plates. mix the artichoke and tomato mixture with the salad leaves and salad dressing. Place the salad on top of the sweet potatoes. Top the entire thing with a piece of salmon fillet. Serve immediately and enjoy.

This article originally appeared in the July 2013 issue of Esquire Philippines. Minor edits have been made by the editors.

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Chef, The Brewery, Draft
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