Salmon is a perfect addition to any table, especially if the skin is crispy and crunchy! At least that were my thoughts when I was googling “How to make salmon skin crispy” after buying a nice chunk of fresh salmon in the local grocery store.

After putting two beers in my fridge to cool them down I’ve started to narrow down the recipe in my head.

Ingredients

For Salmon

  • Salmon (200 grams, a nice cut)
  • Honey (50 grams)
  • Garlic (1-2 cloves)
  • Lemon juice
  • Salt
  • Pepper
  • Your favorite spice, if any
  • Oil

For Salad

  • Cherry Tomatoes (200 grams)
  • 1 Green Bell Pepper
  • 1 Yellow Bell Pepper
  • Black Olives (150 grams)
  • Spinach
  • Lemon juice
  • Lemon wedges
  • Salt
  • Pepper
  • Olive Oil

Technology in use

  • Pan and a stove
  • Blender (smoothie maker will do)
  • Spatula

1. Mise en place + prep the salmon

Salmon with spices and oil Wash your produce, set all the pieces for the salad nearby.

Make the marinade! Finely chop the garlic, mix it with honey, salt, pepper, spices, lemon juice and oil. Then wash the salmon, then pat it dry with a paper towel. Rub the salmon with prepared mixture, apply salt but only on the flesh of the salmon. Set it aside for a couple of minutes while you prepare the salad.

2. Make the salad while salmon marinates

Cut tomatoes in halves, chop pepper in small square pieces, cut black olives in rounds (or just buy precut olives in a can, like I did). Mix everything in the bowl, do not add any seasoning. Seasoning will go in spinach paste.

For spinach paste - cut off the trims (don’t throw them away!), put leaves into blender. Add olive oil, salt, pepper, your salad spices, lemon juice and just a bit of water. Blend everything up until you get the green paste. If it doesn’t blend that well and blades don’t reach the spinach - add a bit more water, but make sure you are not adding too much.

Mix the resulted paste with the salad. Taste for salt/pepper/spices, make it up to your taste!

Spinach trims for serving!

Remember spinach trims? Cut them finely and make a round on a plate - this is the location where salmon would go on the serving plate.

3. Cook the salmon!

Time has come! Preheat oil on the pan, medium-high temperature. Salt the salmon skin and put it on the pan. Sear the salmon on the skin for up to 7 minutes. Watch salmon constantly and make sure that the skin is done up to your liking.

I tried to make it golden but since I was making the salad at the same time, which is a mistake, I got my salmon “charred”, hence the name of the recipe! 🫡 F

Salmon being cooked

When the skin side is done, and you notice that cooked flesh of salmon reached 2/4, 3/4 parts of the salmon - flip it and cook for additional 2 minutes.

When salmon looks cooked and nice - leave it to rest, 5 minutes would do.

4. Make it look good and dine!

When salmon is well rested it’s time to put it on the plate. Place it right on the spinach trim circle, set the salad nearby and add two lemon wedges on the other side. Get a nice drink, a good lager beer would do perfectly, and get into that fish!

Salmon with salad on plate

Let me know what you think in the comments below.

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