It isn’t difficult to make crispy skin salmon but there are things you need to know before you start.
This crisp skin salmon recipe is so easy and the sauce that accompanies it is delicious with so many other things. In this recipe, I want to show you how to get that salmon cooked to perfection. The sauce is a bonus that you can serve with the salmon or vegetables or any fried or barbecued fish or chicken dish.
About this recipe.
This is not just a recipe but instruction on how to achieve crispy skin salmon whenever you fry it. This is something readers of my blog ask me for advice on all the time, not just with salmon but other fish.
With this recipe for crispy skin salmon, you will see how to get perfect results every time and the advice applies to other fish like sea bass and bream.
The additional recipe for the coriander and cashew sauce is a play on a fish recipe I tried when I was in Colombo, Sri Lanka. The fish they used was locally caught and not salmon as in this recipe but it does work exceptionally well with salmon.
So is this a Sri Lankan recipe?
To be honest, I have not seen fish prepared in this way or with a coriander and cashew sauce other than that one time and I travel to Sri Lanka often.
The coriander and cashew sauce, however uses ingredients that are very popular in Sri Lanka so I imagine you will see similar recipes at fancy restaurants if you go to Sri Lanka.
Cashews are indigenous to Sri Lankan and you will fine them in many Sri Lankan recipes.
How do you achieve crispy skin salmon?
It isn’t difficult but there are things you need to do to cook your crispy skin salmon to perfection. The first step is one that most people leave out which is why they fail to get crispy skin.
You need to scrape a sharp knife down the skin of the salmon or other fish. In doing so, you will see that you scrape out a lot of moisture from the skin. It lived in water after all so there is a lot of moisture in the skin.
If you don’t do this, the skin will not get crispy. You will see photos below of this process.
The second important step is to place your salmon, skin side down in a hot pan with oil. As you do this, you will see that the salmon fillets buckle up as if they are trying to escape the intense heat.
Use a spatula to press then down all over the fillet. You want that skin to be in contact with the pan while it fries!
How do you make the accompanying coriander and cashew sauce?
When I tried it in Sri Lanka, the sauce had been pounded in a pestle and mortar. It was not smooth and it tasted fantastic so do this if you like. You will find a photo of the pestle and mortar version under the recipe at the bottom of this page.
In the method you see below, you blend the sauce ingredients. When you do this, the sauce becomes thick and creamy and is very much like mayonnaise in consistency.
How do you cook the salmon fillets as you like them.
Do you like your salmon pink in the middle like me or do you prefer it well done? You can easily cook your crispy skin salmon the way you want it.
As the salmon cooks, skin side down, you will see the fish cooking through from the bottom to the top. I usually watch it closely and then turn the fish when it is about 70% cooked. Then I flash fry it for about a minute on the other side.
This is how I like my crispy skin salmon. Nice and pink in the centre but you should experiment and perhaps even take a look with a sharp knife when you turn the fish to cook it to your preferred doneness.
Which type of pan is best for this crispy skin salmon recipe?
I highly recommend using non-stick pans for this recipe if you are new to cooking. You can use other pans but to ensure that the skin stays on when you flip the salmon fillets, non-stick is the way to go.
Can you store leftovers in the fridge?
Yes, you can store crispy skin salmon in the fridge, but the skin will likely lose its crispiness over time. Stored properly, crispy skin salmon can last in the fridge for up to 2 days, but it’s best enjoyed fresh if you want to keep that crispy texture. Here are a few tips to help keep the salmon as close to fresh as possible:
Storing Crispy Skin Salmon:
1. Cool Completely: Allow the salmon to cool completely at room temperature before storing. Placing hot food in the fridge can create condensation, which will make the skin soggy.
2. Store Separately: If possible, keep the salmon and skin separate. Gently remove the skin and store it in a separate container lined with a paper towel to absorb excess moisture.
3. Use an Airtight Container: Place the salmon (and skin if stored together) in an airtight container to prevent it from absorbing any other odors from the fridge.
Reheating to Retain Crispiness:
1. Oven or Air Fryer: Reheat the salmon skin side up in a preheated oven or air fryer at around 375°F (190°C) for a few minutes until the skin crisps up again. This helps restore some of the original texture.
2. Avoid the Microwave: Microwaving can make the skin rubbery and soggy, so it’s best avoided for crispy skin salmon.
Can you freeze crispy skin salmon?
Yes, you can freeze crispy skin salmon, but the skin will not stay crispy after freezing and thawing. However, with careful reheating, you can restore some crispiness to the skin. While it’s possible to freeze and reheat crispy skin salmon, the texture will be closest to fresh if you consume it right o.
Steps to Freeze Crispy Skin Salmon:
1. Cool Completely: Allow the salmon to cool fully at room temperature. Freezing hot salmon can trap steam, which makes the skin soggy.
2. Wrap Securely: Wrap the salmon tightly in plastic wrap or aluminum foil to protect it from freezer burn, then place it in a freezer-safe bag or airtight container. This extra layer helps retain its moisture and flavor.
3. Label and Freeze: Label with the date, and freeze for up to 2-3 months.
Reheating to Restoring Crispiness:
1. Thaw Slowly: Thaw the salmon in the fridge overnight for the best texture.
2. Reheat in an Oven or Air Fryer: Place the thawed salmon skin-side up in a preheated oven or air fryer at 375°F (190°C) for about 5–10 minutes, or until it’s heated through and the skin is crisped up again.
3. Avoid Microwaving: Microwaving won’t restore crispiness to the skin, so it’s best to use a dry heat method like baking or air frying.
Step by step photographs.
Get all your ingredients together and ready before you start cooking.
Place the ingredients for the coriander and cashew sauce except for the salt and lime juice in a blender. Add about 125ml (1/2 cup) water and blend until smooth.
Season with salt and lime juice to taste. It should look like this, mayonnaise consistency.
Using a sharp knife, scrape the moisture out of the salmon skin. I usually scrape each piece a couple of time to get it all out.
The skin should be paper dry. Season with a bit of salt.
Heat about 2 tbsp oil in a frying pan over a medium-high heat. Place the salmon in the pan skin side down when hot.
When you do this, the salmon fillets will rise up some because of the heat. Hold them down by pressing a spatula down on them.
As the salmon fillets fry, you will see the cooked line coming up fro the bottom. I usually wait until they are about 70% cooked before flipping.
When you flip them, you should have crispy skin salmon. If not, turn them back over and press down hard with a spatula until crispy. Season with salt and pepper if you like.
Flip the salmon over again when you think you are reaching your preferred doneness. You can use a knife to take a peek.
Enjoy with the coriander and cashew sauce. This crispy skin salmon is so good!
I usually serve the salmon with a couple of lime wedges. You can squirt the lime juice over to taste.
Crispy Skin Salmon with Coriander and Cashew Sauce
This is not just a delicious recipe but a way to get achieve crispy skin salmon. The coriander and cashew sauce really brings in all together. This is one you need to try soon.
Ingredients
- 4 x skin on salmon fillets
- 2 tbsp rapeseed (canola) oil
- 150g (about 1 cup) salted and roasted cashews
- 2 to 3 green finger chillies, finely chopped
- 2 cloves garlic
- 1 small bunch of coriander (about one packed cup)
- Juice of two limes
- Salt and pepper to taste
Instructions
- Start by making the sauce. place the cashews, green chillies, garlic and coriander in a blender with about 125ml (1/2 cup) water. Blend until smooth. You might need to add a drop more water but be careful not to add too much. The sauce should be the consistency of mayonnaise.
- Add the lime juice and salt to taste and set aside.
- Scrape the moisture from the skin of your salmon by running a sharp knife down the skin. I usually do this about three times to ensure I get it all. You want that skin to be dry as paper.
- Heat the oil in a pan over a medium-high heat. When the oil begins to shimmer, place the salmon fillets skin side down in the pan. When you do this, the fillets will buckle up from the heat. Press them down with a spatula so that the skin is in constant contact with the pan.
- Don't turn the fillets over in the pan until the salmon is about 70% cooked through. You can watch the cooking progress from the side of each salmon fillet. Flip and then cook to your preferred doneness. You might want to flip the fillets over again and take a peek at the meat inside with a knife to ensure it is cooked to your liking.
- Transfer the salmon fillets to a serving plate and drizzle with some of the coriander and cashew sauce. Serve some more of the sauce at the table so you can top it up if you like.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 178Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 36mgSodium: 151mgCarbohydrates: 15gFiber: 2gSugar: 10gProtein: 14g
You can also use a pestle and mortar for the sauce which will look something like this.