Crispy-Skinned Salmon with Seaweed Salad

  • Serves

    serves 4

  • Cook

    45 minutes


By Farideh Sadeghin

Published on August 10, 2015

Like anyone else, sometimes I run out of ideas for what to cook for dinner. I'll look through books for inspiration, see what ingredients are left over in the test kitchen that I can pilfer, or—when all else fails—I'll ask my coworkers for ideas. That's where the inspiration for this dish came from—it's one that assistant editor Alex Testere has been cooking a lot lately. To ensure extra-crispy skin on the salmon, be sure to dry the fillet and salt the skin. Heat a cast-iron skillet over medium-high and cook the fish, skin-side down, until it's nice and crispy, then flip it and cook it for a minute longer. You could really serve this with just about anything, but Alex (and I) like to serve it with a sesame and soy-marinated seaweed salad and our perfect brown rice. —Farideh Sadeghin, test kitchen director


  • 3 oz. mixed seaweed
  • 1 tbsp. toasted sesame seeds
  • 1 tbsp. mirin
  • 1 tbsp. rice vinegar
  • 1 tbsp. soy sauce
  • 1 tbsp. sesame oil
  • Kosher salt and freshly ground black pepper
  • 4 (5-ounce) salmon fillets
  • 2 tbsp. canola oil
  • 2 scallions, green part only, thinly sliced on the bias


Step 1

Soak seaweed in water until hydrated, about 15 minutes. Drain, discarding water.

Step 2

Whisk mirin, vinegar, and soy sauce in a small bowl; slowly stream in sesame oil until emulsified, then toss with seaweed and sesame seeds.

Step 3

Pat salmon dry and season skin-side with salt. Heat oil in a cast-iron pan over medium-high; add salmon, skin-side down, and cook until the skin is crispy, about 3 minutes. Season the flesh side with salt and pepper, then flip and cook a further 1-2 minutes. Transfer to a serving platter with seaweed salad. Serve with brown rice and garnish with scallions.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.