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Crispy-skinned salmon with warm zucchini salad
Crispy-skinned salmon with warm zucchini salad
Preparation time:
5 mins
Cooking time:
10 mins
4 Serves


  • 4 x 180g salmon fillets, boneless, skin on
  • 1 tsp sea-salt flakes
  • 2 Tbsp olive oil
  • 20g butter, chopped
  • Lemon cheeks, to serve
  • Warm zucchini salad
  • 1 Tbsp olive oil
  • 10g butter
  • 2 zucchini, thinly sliced
  • Juice of ½ lemon
  • ¼ cup chopped mint
  • ¼ cup chopped dill
  • 1 cup watercress sprigs
  • Sea-salt flakes and freshly ground black pepper, to season
  1. Method
  2. Notes

  1. Using a sharp knife, make 2 shallow cuts, lengthways, in skin of each fillet. Sprinkle with salt.
  2. Put a large non-stick ovenproof frying pan over a medium-high heat. When hot, add oil and fillets, skin-side down in a single layer. Cook for 4 minutes or until skin is crisp and fish is cooked to halfway up.
  3. Turn fillets using a fish slice. Add butter and cook for 1½ minutes. Remove from heat and set aside to rest for 3 minutes.
  4. Meanwhile, to make warm zucchini salad, heat oil and butter in a large non-stick frying pan. Add zucchini and cook for 5 minutes or until just tender. Transfer to a bowl with lemon juice, mint, dill and watercress. Toss to combine. Season with salt and pepper.
  5. Serve salmon drizzled with pan juices, with zucchini salad and lemon cheeks on the side.

Scoring the skin ensures the fish doesn’t curl up during cooking. This recipe cooks the fish to medium-rare, which is the ideal way to enjoy salmon. If you prefer your salmon to be cooked through, just cook it for an extra three minutes in Step 3.

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