Crispy Salmon Fillets with Sesame-Soy Drizzle Recipe

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Yield

Serves 4 (serving size: 1 salmon fillet and about 1 tbsp. sauce)

We give the salmon a quick brine, which seasons it throughout and keeps it moist. But the brine makes it all the more important to air-dry in the fridge afterward, so moisture in the skin can evaporate. You won’t need to press down on thicker fillets to flatten the skin; the weight of the flesh keeps it flat in the pan. For thinner fillets cut from toward the tail, you may need to press a little longer.

Ingredients

4 (6-oz.) skin-on salmon fillets
1/2 teaspoon kosher salt
1 tablespoon canola oil
2 tablespoons toasted sesame oil
2 tablespoons reduced-sodium soy sauce
1 tablespoon rice vinegar
1/4 teaspoon crushed red pepper
1/4 cup thinly sliced green onions

Nutritional Information

Calories 337
Fat 19.8g
Satfat 2.8g
Monofat 8g
Polyfat 7.9g
Protein 39g
Carbohydrate 1g
Fiber 0.0g
Cholesterol 99mg
Iron 1mg
Sodium 630mg
Calcium 14mg
Sugars g
Est. added sugars g

How to Make It

Step 1

Pat salmon and skin thoroughly dry with paper towels. Place fillets, skin side up, on a large plate. Place plate, uncovered, in refrigerator; chill salmon 30 minutes to air-dry the skin.

Step 2

Remove salmon from refrigerator. Sprinkle evenly with salt. Heat a large nonstick skillet over medium-high. Add canola oil to pan. When oil is very hot, add salmon fillets, skin side down. Press fillets gently with a spatula 30 seconds or until skin stays flat in pan. Reduce heat to medium. Cook salmon 7 minutes or until skin is browned and crisp and flesh is cooked almost to medium. Flip fillets; cook 1 minute or until tops are light brown. Place fillets, skin side up, on a serving platter.

Step 3

Combine sesame oil, soy sauce, vinegar, and crushed red pepper in a small bowl; drizzle mixture over salmon fillets. Sprinkle salmon evenly with green onions. Serve immediately.