Crispy Skin Tasmanian Atlantic Salmon (Printable version)

Perfectly seared salmon with crispy skin and fresh herb salad

# What you need:

→ Salmon

01 - 2 Tasmanian Atlantic salmon fillets (6.3 oz each), skin on
02 - 1 tbsp olive oil
03 - Sea salt, to taste
04 - Freshly ground black pepper, to taste

→ Salad

05 - 2 cups mixed baby greens (arugula, baby spinach, watercress)
06 - 1/2 small red onion, thinly sliced
07 - 1/4 cup fresh dill, roughly chopped
08 - 1/4 cup flat-leaf parsley, roughly chopped
09 - 1 tbsp capers, rinsed and drained
10 - Zest of 1 lemon
11 - 2 tbsp extra-virgin olive oil
12 - Juice of 1/2 lemon
13 - Salt and pepper, to taste

# How To:

01 - Pat the salmon fillets completely dry with paper towels. Make shallow diagonal cuts in the skin with a sharp knife to prevent curling. Season both sides generously with sea salt and black pepper.
02 - Heat 1 tbsp olive oil in a nonstick skillet over medium-high heat until shimmering but not smoking.
03 - Place salmon fillets skin-side down in the hot pan. Press firmly with a spatula for 30 seconds to keep skin flat. Cook skin-side down for 4-5 minutes until skin is golden and crispy, and salmon is opaque two-thirds up the side.
04 - Carefully flip fillets and cook for 1-2 minutes until just cooked through. The center should remain slightly translucent. Remove from heat and rest for 2 minutes.
05 - In a large bowl, combine mixed greens, red onion, dill, parsley, capers, and lemon zest. Whisk together extra-virgin olive oil and lemon juice, then drizzle over salad. Season with salt and pepper and toss gently to coat.
06 - Divide the herb salad between two plates. Top each with a crispy skin salmon fillet, skin-side up. Serve immediately while salmon is still warm and salad is crisp.

# Expert Advice:

01 -
  • The contrast between crackling skin and tender fish makes every bite exciting
  • You get a complete elegant meal in just 20 minutes with minimal cleanup
  • The fresh herb salad cuts through the richness perfectly so you never feel weighed down
02 -
  • Dry skin equals crispy skin, so don't rush the paper towel step, any moisture left on the surface will steam instead of crisp
  • Don't be tempted to mess with the salmon while the skin side is down, that direct contact time is non negotiable for getting the shattering crunch
  • The fish continues cooking after you remove it from the pan, so pulling it a touch early is better than ending up with dry, overdone salmon
03 -
  • A fish spatula with its thin angled edge is worth the investment, it slides right under the delicate skin without tearing
  • Room temperature salmon cooks more evenly than cold straight from the fridge, so let it sit out for 15 minutes before cooking

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