Crispy Skin Tasmanian Atlantic Salmon (Printable)
Perfectly seared Tasmanian Atlantic salmon with crispy skin served alongside fresh 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. Score the skin lightly in a crosshatch pattern with a sharp knife. 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 the salmon fillets skin-side down in the hot pan. Press firmly 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 without moving, until the skin is golden brown and crispy, and the salmon flesh is mostly opaque up the sides.
05 - Flip the fillets carefully 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, flat-leaf parsley, capers, and lemon zest.
07 - Drizzle the salad with extra-virgin olive oil and fresh lemon juice. Season with salt and pepper. Toss gently to coat evenly.
08 - Divide the herb salad between two plates. Top each with a crispy skin salmon fillet, skin-side up for presentation.
# Expert Advice:
01 -
- The contrast between the crackling crispy skin and the tender, buttery salmon inside is absolutely addictive
- The bright herb salad cuts through the richness, making each bite feel perfectly balanced without being heavy
02 -
- Dry skin is the secret to crispiness, so dont rush the paper towel stepany moisture on the surface will steam the skin instead of crisping it
- Resist the urge to move the salmon around once its in the pan, that skin needs uninterrupted contact with the heat to achieve the perfect crunch
03 -
- If your salmon fillets have varying thicknesses, fold the thinner tail portions under to create even thickness and prevent overcooking
- Room temperature salmon cooks more evenly, so take it out of the fridge 15 minutes before you plan to cook