Crispy-Skinned Salmon Salad with Lemon-Dill Dressing

Fish oil offers many health benefits, especially as we get older. Research suggests it can support heart health, help lower high blood pressure, and contribute to healthier triglyceride and cholesterol levels. Some studies also indicate benefits for inflammatory conditions like rheumatoid arthritis, and many eye care professionals recommend omega-3s for dry eyes. In addition to taking supplements, I like to include salmon with crispy skin in our meals—my children love the crunch and always compete for the largest piece. When cooked properly, the skin is irresistibly crispy; the flesh should remain moist and slightly translucent in the center, with the natural oils still visible in the meat.

Tips for making crispy-skin salmon salad

Buying the salmon

I prefer fresh salmon to frozen—frozen fillets sometimes have a stronger fishy smell and stores don’t always keep skin-on portions in their frozen section. When you buy a whole fillet and the fishmonger cuts it for you, ask for portions from the thicker part near the head rather than the tail. Tail pieces are thinner and cook much faster, which often leads to overcooked, dry fish. Plan on about 170 g (6 oz) of salmon per person.

If the fishmonger doesn’t remove the scales, make sure the fillet is scaled before cooking. I find salmon much more enjoyable without scales.

Seasoning the salmon

Season the fillets with an all-purpose seasoning—just under a teaspoon per 6 oz fillet works well. If you can, season and then refrigerate the fillets skin-side down on paper towels for about 30 minutes before cooking; this helps dry the skin and improves crisping. Keep the fish refrigerated while marinating, not at room temperature.

Cooking the salmon

A well-preheated cast iron skillet works great for achieving a crispy skin. If your skillet is already seasoned, you may not need extra oil; otherwise, use a light spray to prevent sticking. Use medium heat to avoid burning the skin—high heat can scorch it before the flesh cooks properly. Start by searing the fillet flesh-side down (skin-side up), which helps render fat and develop flavor without burning the skin. Partially cover the pan with a vented lid or leave a gap so steam can escape; too much moisture in the pan prevents the skin from crisping.

Cook until the sides of the fillet are halfway done—about three minutes, depending on thickness—then flip so the skin cooks last. The entire process for both sides typically takes around 5–6 minutes. I like to use tongs while cooking and a spatula to lift the fillet from the skillet to avoid tearing the skin.

Plating the salmon

When transferring the fillet, gently slide a spatula under the skin to keep it intact. Place the salmon on the salad with the skin-side up to preserve its crispness. Spoon a little of the rendered salmon oil over the skin before serving to boost flavor and nutritional value.

A simple lemon vinaigrette complements the salmon nicely—its bright acidity pairs well with rich, oily fish.