Pan-seared salmon with a crispy skin served over a fresh, zesty salad with cucumber, avocado and a lemon-dill dressing.
🍽 Ingredients
- 2 salmon fillets (200g each), skin on
- 2 tbsp olive oil
- Salt and black pepper
- 1 large avocado, sliced
- 1 cucumber, ribboned with a peeler
- 100g mixed salad greens
- 1 cup cherry tomatoes, halved
- ¼ red onion, thinly sliced
- 2 tbsp capers
- Juice of 1 lemon
- 3 tbsp extra virgin olive oil
- 1 tbsp fresh dill, chopped
- 1 tsp Dijon mustard
- 1 tsp honey
🔧 Method
- Pat the salmon fillets completely dry with paper towel. Season generously with salt and pepper on both sides.
- Heat a heavy-based skillet over medium-high heat until very hot. Add the olive oil.
- Place salmon skin-side down and press gently with a spatula for the first 30 seconds to prevent curling. Cook for 5–6 minutes until the skin is crispy and the flesh is cooked two-thirds up.
- Flip and cook for just 1–2 minutes more. Remove and rest.
- Whisk together the lemon juice, extra virgin olive oil, dill, Dijon and honey. Season to taste.
- Arrange the salad greens, cucumber ribbons, avocado, cherry tomatoes, red onion and capers on plates.
- Place the salmon on top, drizzle with dressing and serve immediately.
💡 Tips & Notes
The trick to crispy salmon skin is making sure the fish is completely dry before it hits the pan, and that your pan is very hot. Don't move the fish until the skin releases naturally.
