Salmon is a home-cooking staple for many people because it delivers weeknight speed with the allure of a time-consuming weekend dish. When done right, the crisp, glassy skin snaps under the fork while the flesh stays succulent and flavoursome. But that balance is where many home cooks stumble.
If you have ever scorched the skin or watched your marinade vanish into smoke, you are not alone. Moisture on the surface, sugary seasonings, and timid heat can all sabotage salmon fillets. That’s why chef Tom Kerridge takes a simple approach using just three core ingredients. Sharing his recipe for warm crispy salmon salad, the chef said: “Don’t stress if you’re not used to cooking fish: salmon has a higher healthy fat content than white fish so it can cope with being slightly under- or overcooked. The pan-fried crispy skin adds a fantastic extra texture to the salad.”
Tom’s tip is simple: season each salmon fillet with salt and pepper and dust both sides lightly with plain flour, then cook in hot olive oil in a large non-stick frying pan over a medium-high heat.
The flour absorbs surface moisture, raises the contact temperature and forms a micro-crust that keeps the skin crisp while shielding the delicate flesh.
Olive oil conducts heat evenly, the non-stick prevents tearing, and medium-high heat lets fat render from the skin without instant scorching.
You can serve crispy salmon fillets with a side of rice, potatoes, pasta, and your favourite vegetables. Or, try Tom’s seasonal take on crunchy salmon.
He said: “This simple warm salad celebrates the best of British summer veg and it’s on the table in under 30 minutes.”
Tom Kerridge’s crispy salmon salad recipe
Ingredients
One fennel bulb, tough outer layer removed, thinly sliced
Eight asparagus spears, trimmed of woody ends and finely shaved with a vegetable peeler or mandoline
Eight radishes, finely sliced
Four salmon fillets, skin on, about 180g each
For the salad
30g plain flour, for dusting
One tbsp olive oil
250g tenderstem broccoli
250g fine green beans, trimmed
200ml water
One tbsp extra-virgin olive oil
200g frozen peas
Sea salt and freshly ground black pepper
For the dressing
Four tbsp extra-virgin olive oil
One tsp Dijon mustard
Juice of one lemon
Two tbsp roughly chopped dill
Method
Chop the fennel, asparagus, and radishes into a bowl of cold water with some ice cubes added. Leave to crisp up for 10 minutes or so.
Pat the salmon fillets dry, season with salt and pepper, and lightly dust both sides with flour, shaking off excess. Heat three tablespoons of olive oil in a large non-stick frying pan over medium-high heat.
Season the salmon with salt and pepper, and dust with flour. Heat olive oil in a large non-stick pan over medium-high heat. Place salmon skin side down, press for 30 seconds, and cook undisturbed for seven to eight minutes.
Add the broccoli and beans to a sauté pan with the water and extra-virgin oil. Season well with salt and pepper. Bring to the boil, then cook over a medium heat, stirring the veg around to ensure even cooking. Once most of the liquid has evaporated, add the frozen peas. When the peas are cooked, remove from the heat and drain off any excess water.
When the salmon fillets are crispy, flip them over and cook for another two minutes. Take them off the heat and let them rest while you prepare the dressing.
Whisk the dressing ingredients and pour over warm vegetables. Drain the fennel, asparagus, and radishes, add to the pan, toss to mix, then season with salt and pepper.
Split the warm salad between serving plates and top each portion with a salmon fillet, skin-side up, to serve.
