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Image of a plate with the cooked salmon and salad at a 40 degree angle

Quick and easy crispy skinned salmon

Course Main Course
Prep Time 10 minutes
Cook Time 20 minutes
Author Eleni Georges

Ingredients

  • 1 kg salmon, 4 equal sized fillets
  • ½ tbs extra virgin olive oil
  • fine salt

Seasoning choices

  • sumac
  • lemon pepper
  • dry rosemary

Salad

  • 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

Instructions

  1. 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.

  2. 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.

  3. 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.

  4. While the salmon is baking prepare the salad by combining all the ingredients together. Serve the salmon warm with the prepared salad.