Crispy-Skin Salmon with Lemony Green Herb Sauce

Skin-on salmon seared until the skin is crisp, served with a bright lemony green herb sauce. No capers needed.

Servings: 2 Time: ~30 min (20 min tempering, ~10 min cook)

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Ingredients

Salmon

• 2 skin-on salmon fillets, 5-6 oz each
• ¾ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 tablespoon neutral oil, such as avocado, canola, or grapeseed
• Lemon wedges, optional

Lemony Green Herb Sauce

• ½ cup herbs, such as parsley, cilantro, dill, basil, or a mix
• 1 small garlic clove, grated or very finely minced
• Zest of ½ lemon
• Juice of ½ lemon
• ¼ cup olive oil
• ½ teaspoon honey, optional
• Pinch of salt
• Black pepper
• Optional: tiny splash of vinegar

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Method

Make the Sauce

Finely chop the herbs.

In a small bowl, mix chopped herbs, garlic, lemon zest, lemon juice, olive oil, optional honey, salt, and black pepper.

Taste and adjust:

• If too sharp, add a little more olive oil.
• If flat, add more salt or lemon.
• If too intense or garlicky, add more olive oil.

Set aside.

Cook the Salmon

Take salmon out of the fridge 20 minutes before cooking.

Pat salmon very dry with paper towels, especially the skin.

Season both sides with salt and pepper.

Heat a nonstick, stainless steel, or cast iron skillet over medium-high heat for 3 minutes.

Add neutral oil. The oil should shimmer.

Place salmon skin-side down in the pan.

Press each piece gently with a spatula for the first 10-15 seconds so the skin makes full contact with the pan.

Cook skin-side down for 5-7 minutes. The color of the salmon will change up the sides as it cooks.

When the salmon looks mostly cooked up the sides and the skin is crisp, flip it.

Cook flesh-side down for 1-2 minutes.

Check temperature if using a thermometer:

• 125°F = tender, medium, slightly translucent
• 130°F = moist and more cooked
• 140°F+ = fully cooked and firmer

Beginner target: 125-130°F.

Remove salmon from pan and serve immediately with lemony green herb sauce spooned over or alongside.