Crispy Skin Tasmanian Atlantic Salmon (Printable)

Perfectly seared salmon with irresistibly crispy skin, served with 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 dry with paper towels. Score the skin lightly with a sharp knife in a crosshatch pattern. Season both sides generously with sea salt and 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 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 - Flip the fillets and cook for 1-2 more minutes, or until just cooked through. The center should remain slightly translucent for medium. Remove from heat and let rest for 2 minutes.
06 - In a large bowl, combine the 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 - Divide the herb salad between two plates. Top each salad with a crispy skin salmon fillet, skin-side up. Serve immediately while the salmon is still warm.

# Helpful Tips:

01 -
  • The contrast between crispy, seasoned skin and tender, flaky fish is absolutely addictive
  • You get a complete meal with protein and fresh greens in just twenty minutes flat
  • The bright herb salad cuts through the rich salmon making each bite feel perfectly balanced
02 -
  • Dry skin equals crispy skin, so do not skip the paper towel step or rush it
  • Letting the salmon cook mostly on the skin side is the secret to perfect texture
  • The fish keeps cooking after you remove it from the pan, so undercook slightly
03 -
  • Start checking the salmon a minute early the first time you make it
  • Room temperature fish cooks more evenly than cold from the fridge

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