Crispy Skin Tasmanian Atlantic Salmon (Print version)

Perfectly seared Tasmanian salmon with irresistibly crispy skin, paired with a zesty lemon herb salad. Ready in just 20 minutes.

# 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

# Directions:

01 - Pat the salmon fillets dry with paper towels. Score the skin lightly with a sharp knife. Season both sides with sea salt and black pepper.
02 - Heat 1 tbsp olive oil in a nonstick skillet over medium-high heat.
03 - Place the salmon fillets skin-side down in the hot pan. Press gently with a spatula for the first 30 seconds to prevent curling.
04 - Cook skin-side down for 4-5 minutes, until the skin is crisp and the salmon is mostly opaque.
05 - Flip the fillets and cook for 1-2 more minutes, or until just cooked through (the center should be slightly translucent). Remove from heat and let rest.
06 - In a large bowl, combine the greens, red onion, dill, parsley, capers, and lemon zest. Drizzle with olive oil and lemon juice. Season with salt and pepper. Toss gently.
07 - Serve the crispy skin salmon fillets atop the fresh salad.

# Expert advice:

01 -
  • Restaurant-quality crispy skin that youll want to achieve every single time
  • The fresh herb salad cuts through the richness perfectly
  • Twenty minutes from start to finish makes it elegant enough for dinner parties but easy enough for Tuesday
02 -
  • Dry skin is non-negotiable, even five minutes of uncovered fridge time before cooking makes a dramatic difference
  • Resist the urge to move the salmon around once its in the pan, the skin needs uninterrupted contact to crisp properly
  • The carryover heat will finish cooking the fish, so remove it when the center looks slightly underdone
03 -
  • If your salmon skin still isnt crispy enough, try finishing it under a hot broiler for thirty seconds skin-side up
  • Room temperature salmon cooks more evenly than cold straight from the fridge
  • Let the fish rest for at least two minutes before serving to allow the juices to redistribute

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