Crispy Skin Tasmanian Atlantic Salmon (Print Version)
Perfectly seared Tasmanian Atlantic salmon with irresistibly crispy skin, paired with a fresh lemony 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
# Directions:
01 - Pat the salmon fillets completely dry with paper towels. Lightly score the skin in a crosshatch pattern with a sharp knife. Generously season both sides with sea salt and freshly ground black pepper.
02 - Heat 1 tablespoon 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 until the skin is golden brown and crispy, and the salmon flesh has turned opaque halfway up the sides.
05 - Carefully flip the fillets and cook for 1-2 minutes until just cooked through—the center should remain slightly translucent for optimal moisture. Remove from heat and let rest for 2 minutes.
06 - In a large bowl, combine the mixed greens, red onion, fresh dill, flat-leaf parsley, capers, and lemon zest. Drizzle with extra-virgin olive oil and lemon juice. Season with salt and pepper, then toss gently to coat.
07 - Divide the herb salad between two plates and top with the crispy skin salmon fillets, skin-side up. Serve immediately.
# Expert Tips:
01 -
- The contrast between shattering crisp skin and tender buttery fish feels like eating at a fine dining restaurant but takes barely 20 minutes
- That bright herby salad cuts through the richness perfectly turning a simple dinner into something that feels celebratory and fresh
02 -
- Water on the salmon skin is the enemy of crispiness, so take your time patting it completely dry before it goes anywhere near the hot pan
- Letting the fish rest for even 2 minutes after cooking redistributes the juices and prevents that disappointing white albumin from appearing on the surface
03 -
- If your salmon skin is still not crispy enough after the prescribed time, briefly flip it back skin-side down for an extra 30 seconds of direct heat
- A fish spatula with its thin flexible metal edge is infinitely better than a regular spatula for getting cleanly under delicate salmon fillets