Crispy Skin Salmon Recipe

Name: Crispy Skin Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: RICE; 1 cup brown rice; 1 teaspoon olive oil; 2 cups water; 1 lime wedge, juice; 1 garlic clove, smashed; 3 teaspoons fresh cilantro, chopped; EDAMANE; 1 teaspoon extra virgin olive oil; 2 cups edamame, shelled, blanched, and cooled; 1 1/2 teaspoons ground cumin; 1/8 cup onions, finely minced or 1 shallot; 1 garlic clove, chopped; salt and pepper; SALMON; 2 tablespoons extra virgin olive oil; 10 ounces salmon fillets, skin on; salt and pepper; CHIMICHURI SAUCE; 2 tablespoons parsley, chopped; 1 garlic clove, chopped; 1/2 teaspoon red chili pepper flakes, crushed; 1/2 teaspoon dried oregano; 3 tablespoons distilled vinegar; 1/4 cup extra virgin olive oil; 1 pinch salt

Servings: persons

RICE
1 cup brown rice
1 teaspoon olive oil
2 cups water
1 lime wedge, juice
1 garlic clove, smashed
3 teaspoons fresh cilantro, chopped
EDAMANE
1 teaspoon extra virgin olive oil
2 cups edamame, shelled, blanched, and cooled
1 1/2 teaspoons ground cumin
1/8 cup onions, finely minced or 1 shallot
1 garlic clove, chopped
salt and pepper
SALMON
2 tablespoons extra virgin olive oil
10 ounces salmon fillets, skin on
salt and pepper
CHIMICHURI SAUCE
2 tablespoons parsley, chopped
1 garlic clove, chopped
1/2 teaspoon red chili pepper flakes, crushed
1/2 teaspoon dried oregano
3 tablespoons distilled vinegar
1/4 cup extra virgin olive oil
1 pinch salt

1
RICE:
2
Place the rice and oil in a rice cooker.
3
Mix well. Add in the water, lime juice and garlic clove.
4
Cook according to manufacturer's instructions.
5
After cooking, let rice sit for 20 minutes and stir in cilantro.
6
EDAMAME:
7
Heat the olive oil to the smoking point in a pan.
8
Add in the edamame and let it sit for 1 minute.
9
Add in the shallots and garlic and cook for 2 minutes.
10
Season with salt and pepper.
11
SALMON:
12
Heat the oil to just smoking in a pan.
13
Season the flesh side of salmon with salt and pepper.
14
Place the filet in he pan skin down.
15
Let it cook for 5 minutes. You should see the oil sizzling and the flesh cooking from the bottom up.
16
When the flesh looks like it has cooked about half the way up, flip the fish over and cook for 20 seconds.
17
Remove.
18
CHIMICHURI SAUCE:
19
Combine ingredients together and use as a garnish on meats, poultry and fish.

672

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: RICE, 1 cup brown rice, 1 teaspoon olive oil, 2 cups water, and more.

Yes, Crispy Skin Salmon falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crispy Skin Salmon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions