Crispy Skin Tasmanian Atlantic Salmon (Print Version)

Perfectly seared Tasmanian salmon with irresistibly crispy skin, paired with a zesty lemon-dressed herb salad.

# What You Need:

→ Salmon

01 - 2 x 6.3 oz Tasmanian Atlantic salmon fillets, 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 Make It:

01 - Pat the salmon fillets completely dry with paper towels. Score the skin lightly in a crosshatch pattern with a sharp knife. Generously season both sides with sea salt and freshly ground black pepper.
02 - Heat 1 tbsp olive oil in a nonstick skillet over medium-high heat until shimmering but not smoking.
03 - Place the salmon fillets skin-side down in the hot pan. Press firmly with a spatula for the first 30 seconds to prevent the skin from curling and ensure even contact with the pan.
04 - Cook skin-side down for 4-5 minutes without disturbing, until the skin is golden and crispy and the salmon flesh has turned mostly opaque up the sides.
05 - Carefully flip the fillets and cook for 1-2 more minutes, or until just cooked through. The center should remain slightly translucent. Remove from heat and let rest for 2 minutes.
06 - In a large bowl, combine the mixed greens, red onion, dill, parsley, capers, and lemon zest. Drizzle with extra-virgin olive oil and lemon juice. Season with salt and pepper. Toss gently to coat evenly.
07 - Divide the herb salad between plates. Top each serving with a crispy skin salmon fillet, placing it skin-side up to showcase the crispiness. Serve immediately.

# Expert Hints:

01 -
  • The skin becomes impossibly crispy, almost like a savory chip, while the flesh stays impossibly tender
  • The bright herb salad cuts through the richness, making every bite feel balanced and fresh
02 -
  • Dry the salmon thoroughly, any moisture on the skin will prevent it from crisping properly
  • Let the pan get properly hot before adding the fish, otherwise you'll end up with soggy skin that sticks to the pan
03 -
  • Room temperature salmon cooks more evenly than cold from the fridge, so take it out about fifteen minutes before you plan to cook
  • Use a fish spatula, the thin angled blade slides right under delicate fillets without tearing them apart

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