Quick and easy crispy skinned salmon
A must try recipe for crispy skinned salmon! It’s so easy and quick to prepare and cook, it will become a weekly regular. Salmon is one of the types of fish we eat the most at home and my kids especially love it. My eldest says the salmon skin is as crispy as a potato chip.
Salmon is well known for its rich natural source of omega-3 fatty acids and antioxidants, which play a very important role in brain and heart health. The skin actually contributes to a lot of those benefits, which is why it needs to be eaten. And of course crispy skinned salmon is the only way to go!
The flavourings I use on the salmon flesh are very simple and each time I cook it I change the types of spices I use. My top 3 choices though include: lemon pepper, sumac and dry rosemary. Lemon pepper and sumac are both tangy options, which I absolutely love since I also tend to add a good drizzle of lemon juice on fish before I eat it. The choice is yours depending on what you enjoy it.
Method of cooking
Salmon is so versatile to cook, with method options including: frying, grilling, steaming, poaching and even cooked on the barbecue. The recipe for this quick and easy crispy skinned salmon actually requires you to bake it! I love using the oven as much as I can when cooking. Out of sight out of mind kind of thinking! It just means I don’t need to worry about checking it all the time like I would if it was on a stovetop. Furthermore there is less mess with no oil splashing when frying.
When baking the salmon fillets the oven needs to be preheated using the grill and fan setting, otherwise known as broiler. The salmon skin should be about 8-10cm away from the grills, close enough to cook it without burning.
Cooking tips
For me it’s a successful execution when the salmon flesh is not dry, but rather firm and moist. And of course when I end up with a crispy skinned salmon. To get the best results when making this recipe, please follow the following tips:
1. Use salmon pieces that are equal in size so that they cook evenly.
2. Use paper towels to dry the skin very well. Sometimes I even add the salmon the fridge unwrapped, skin side up to airdry for an hour. That will remove any moisture to make the skin crispier during baking.
3. Use a brush to add extra virgin olive oil on the skin to help get some colour and crispiness.
4. Sprinkle some fine salt all over the skin after you brush with the extra virgin olive oil. That will provide flavour but more importantly result in crispy skin. That is due to the removal of any excess moisture due to the difference in concentration.
5. Place the salmon skin side up to cook. Do not turn the salmon over!
6. The salmon will need between 15-20min cooking time depending on the width of the pieces. The four pieces I used in these photo were 7-8cm wide and were a total of 1kg in weight. I cooked them for 17min.
Nutritious salad as a side
A nourishing salad as an accompaniment to the crispy skinned salmon is the perfect pairing. This salad includes raw grated beetroot. That means the sweetness and nutrients from the root vegetable are maintained, less cooking is required and there is more texture added to the salad. Together with the other salad components such as goat’s cheese and nuts paired with the salmon, this meal really encompasses the Mediterranean diet. I have a variety of other salad recipes already up on the blog, just click on this link.
For more seafood recipes traditional and non, check out this link!
Would love to hear your feedback below or on any of my social media pages – Facebook or Instagram .
- 1 kg salmon, 4 equal sized fillets
- ½ tbs extra virgin olive oil
- fine salt
- sumac
- lemon pepper
- dry rosemary
- 1 large beetroot bulb, peeled and grated raw
- 150 g rocket leaves, washed and dried
- ¼ cup soaked almonds, chopped
- ¼ cup pepita kernels
- 50 g soft goat’s cheese, cut
- 3 tbs balsamic vinegar
- ¼ cup extra virgin olive oil
- ½ tsp salt
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Preheat the oven on the grill with fan setting (broiler) at 230°C. Use a paper towel and dry the salmon skin as much as you can. Season the flesh with salt and the spice of your choice.
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Place the salmon on a baking tray lined with baking paper, skin side up. Brush the skin with some extra virgin olive oil and then season the whole skin with some salt.
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Put the baking tray in the oven at a level about 8-10cm from the grills to the skin. Salmon requires between 15-20min of cooking depending on the size of them. For the salmon fillets in this recipe, weighing ~250g each and 7-8cm width, I baked them for 17min. Do not turn the fillets over at all.
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While the salmon is baking prepare the salad by combining all the ingredients together. Serve the salmon warm with the prepared salad.
This works splendidly. Never again will the skin stick in my pan. Made it this way many times now and love it. Thank you.
Yessssssss!! Definitely one thing i hate the pan way but also the extra smells in the house. Whereas with the oven it’s less messy, food proof and the smells are more contained!
Oh my goodness me. This is the perfect crispy skin baked salmon recipe I have been looking for. I am always a bit scared that a salmon steak won’t be quite cooked. This was hot and tender with the crispiest skin ever. Thank you x
Woohooooooo 🙂 Love baking it in the oven to get it perfect each time.
Salmon was perfect. Thank you!
Love the crispy skin it creates 🙂 I eat it like chips ! Thanks for trying it and for taking the time to write a review.
So quick and easy but cooked to perfection. And crispy skin with no mess 😍
Hi Gia, I’m so glad you enjoyed making salmon this way!
This is a must try if you love salmon!! Sumac gives an amazing tangy taste. Watch out not to overcook your salmon if the pieces are small!
Thank you Joanna for your feedback, i’m so glad it worked out for you!