Crispy Skin Tasmanian Atlantic Salmon (Print Version)

Perfectly seared Tasmanian salmon with irresistibly crispy skin, served alongside a bright, lemony herb salad.

# What You'll 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

# Steps:

01 - Pat the salmon fillets completely dry with paper towels. Using a sharp knife, lightly score the skin in a diagonal pattern. 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 salmon fillets skin-side down in the hot pan. Press gently with a spatula for the first 30 seconds to prevent curling and ensure even skin contact.
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. Remove from heat and let rest for 2 minutes.
06 - In a large bowl, combine the mixed greens, red onion, fresh dill, parsley, capers, and lemon zest.
07 - Drizzle the salad with extra-virgin olive oil and lemon juice. Season with salt and pepper. Toss gently to coat evenly.
08 - Place the dressed salad on serving plates and top with the crispy skin salmon fillets, skin-side up for presentation.

# Expert Tips:

01 -
  • The contrast between shatteringly crisp skin and meltingly tender salmon is pure magic
  • The fresh herb salad cuts through the richness, making every bite feel perfectly balanced
02 -
  • Water is the enemy of crispy skin, so pat those fillets dry like your life depends on it
  • Resist the urge to flip too early, that skin needs uninterrupted contact with the hot pan
03 -
  • Room temperature salmon cooks more evenly, so take it out of the fridge 15 minutes before cooking
  • Let your fillets rest after cooking, this keeps them juicy and tender

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