Crispy Skin Tasmanian Atlantic Salmon (Print Version)

Perfectly seared salmon with crispy skin served over fresh lemony herb salad

# 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 Steps:

01 - Pat the salmon fillets completely dry with paper towels. Score the skin lightly in a crosshatch pattern with a sharp knife, being careful not to cut into the flesh. Generously season both sides with sea salt and freshly ground black pepper.
02 - Heat 1 tablespoon 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 gently with a fish spatula for the first 30 seconds to prevent the skin from curling. Maintain even contact with the pan.
04 - Cook skin-side down for 4-5 minutes without disturbing, until the skin is deeply golden and crispy, and the salmon flesh is mostly opaque up the sides.
05 - Carefully flip the fillets and cook for 1-2 more minutes, or until just cooked through—the center should remain slightly translucent. Remove from heat and let rest for 2 minutes.
06 - In a large mixing bowl, combine the mixed greens, red onion, dill, 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 serving with a crispy skin salmon fillet, placing it skin-side up to maintain crispiness. Serve immediately.

# Expert Tips:

01 -
  • The skin crisps up like bacon while the flesh stays impossibly tender
  • You get dinner on the table in twenty minutes without any fuss
  • The bright herb salad cuts through the richness perfectly
02 -
  • Dry skin equals crispy skin, so dont skip the paper towel step
  • The first thirty seconds of pressing prevents the skin from curling away from the heat
  • Let the fish rest two minutes before serving—this keeps it juicy
03 -
  • Room temperature salmon cooks more evenly, so take it out of the fridge twenty minutes before cooking
  • If the skin sticks, give it another thirty seconds—it'll release when properly crisped

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