Cooking Salmon With Skin On

Crispy-skinned salmon

05m prep
15m cook
4 servings

Recipe may contain fish.

We have the chef's secrets on crispy-skinned salmon. With our clever tips you won't have to go out for dinner!

5 Ingredients
3 Method Steps

5 Ingredients

4 (200g each) salmon fillets, skin on
2 tbsp olive oil
1 tsp salt flakes
Steamed chat potatoes, to serve
Salad leaves, to serve
Select all ingredients

3 Method Steps

Place salmon (4 (200g each) salmon fillets, skin on) , skin side up, on a plate. Drizzle with oil (2 tbsp olive oil) . Rub salt (1 tsp salt flakes) into skin.
Heat a large, non-stick frying pan over medium-high heat. Add salmon, skin side down. Cook for 4 to 5 minutes or until skin is crisp. Turn. Cook, covered for 4 to 5 minutes for medium or until cooked to your liking.
Serve with potatoes (Steamed chat potatoes, to serve) and salad leaves (Salad leaves, to serve) .

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Recipe Notes

Chef's tips: Crispy skin: Oil the fish, not the pan, to give the fish an even, crisp skin. If the pan is not hot enough the fish will stew and the skin won't get crisp. To test, splash a drop of water in pan - if it immediately sizzles the pan is hot enough.