Crispy Skin Tasmanian Atlantic Salmon (Printable)
Perfectly seared Tasmanian salmon with irresistibly crispy skin, paired with a zesty lemon herb salad.
# Ingredient List:
→ 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. Using a sharp knife, score the skin lightly in a diagonal pattern. Season both sides generously 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 salmon fillets skin-side down in the hot pan. Press gently with a spatula for the first 30 seconds to prevent the skin from curling. Maintain medium-high heat to achieve crispiness.
04 - Cook skin-side down for 4-5 minutes, until the skin is golden brown and crispy, and the salmon flesh is mostly opaque up the sides.
05 - Carefully flip the fillets and cook for 1-2 more 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 mixing bowl, combine the mixed greens, red onion, fresh dill, flat-leaf parsley, capers, and lemon zest. Drizzle with extra-virgin olive oil and fresh lemon juice. Season with salt and pepper. Toss gently to coat evenly.
07 - Divide the herb salad between two plates. Top each salad with a crispy skin salmon fillet, skin-side up. Serve immediately while the skin remains crisp.
# Expert Tips:
01 -
- The salmon skin transforms into something impossibly crispy, almost like a savory chip that contrasts perfectly with the tender fish
- That bright herby salad cuts through the richness, making each bite feel balanced and light
02 -
- Dry skin is non-negotiable—I've tried shortcuts and ended up with flabby skin that sticks to the pan every single time
- Don't be tempted to lift and check the skin while it sears—patience is what makes it crisp
03 -
- Buy the best salmon you can find and afford—when you're cooking something so simply, quality shows
- If your fishmonger will do it, ask them to remove the pin bones for you—one less thing to think about