Crispy Skin Tasmanian Atlantic Salmon (Print Version)

Perfectly seared Tasmanian salmon with crispy golden skin, served with fresh lemony herb salad and capers.

# 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 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.

# Handy Tips:

01 -
  • The contrast between crackling crisp skin and buttery salmon is absolutely addictive
  • The bright herb salad cuts through the richness making every bite feel perfectly balanced
02 -
  • Damp salmon skin will never crisp properly no matter how long you cook it
  • Flipping too soon destroys the skin, so wait until it naturally releases from the pan
03 -
  • Score the skin at a 45-degree angle, not straight across, for better presentation
  • Never crowd the pan, cook fillets one at a time if needed for perfect skin every time