Crispy Skin Tasmanian Atlantic Salmon (Printable)
Perfectly seared Tasmanian Atlantic salmon with irresistibly crispy skin, served with a refreshing lemony herb salad with capers.
# 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
# How to Prepare:
01 - Pat the salmon fillets completely dry with paper towels. Lightly score the skin in a crosshatch pattern with a sharp knife, being careful not to cut into the flesh. 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 firmly with a fish spatula for 30 seconds to prevent curling and ensure even skin contact.
04 - Cook skin-side down for 4-5 minutes without disturbing, until skin is golden brown and crispy and salmon flesh is mostly opaque up the sides.
05 - Carefully flip fillets and cook 1-2 minutes longer, until just cooked through with a slight translucency at the center. Remove from heat and rest for 2 minutes.
06 - In a large bowl, combine mixed greens, red onion, dill, parsley, capers, and lemon zest. Drizzle with extra-virgin olive oil and lemon juice. Season with salt and pepper. Toss gently to coat evenly.
07 - Arrange fresh herb salad on plates and top with rested crispy skin salmon fillets, skin-side up for presentation.
# Expert Advice:
01 -
- The skin crunch is so satisfying you might find yourself eating it like a chip
- The fresh herb salad cuts through the richness perfectly
- Restaurant quality results without any fancy equipment or skills
02 -
- Dry skin is crispy skin, any moisture left on the fish will create steam and prevent that perfect crunch
- Don't mess with the salmon while it sears, that skin needs uninterrupted contact with the hot pan
- Remove from heat while still slightly translucent in the center as residual heat finishes the cooking
03 -
- Buy the best salmon you can find, since the quality really shines in such a simple preparation
- Warm your plate before serving to keep the crispy skin from softening too quickly