Crispy skin salmon with greens

  • 20 minsCooks in 20 mins
  • Easy Easy
  • Serves 2Serves 2


Step 1

Use paper towel to pat dry salmon skin. Season with salt and pepper. Drizzle oil over skin.

Step 2

Place salmon, skin side down, in a cold non stick frypan. Turn on heat, increase to medium and cook for a few minutes, until the skin is crisp.

Step 3

Carefully turn the salmon over and cook on the other side for 3 minutes or until the salmon is cooked through.

Step 4

Whilst the salmon is cooking, melt butter in a separate pan and cook for a few minutes until it is nut brown in colour. Add capers and lemon, remove from heat and allow flavours to infuse.

Step 5

Serve salmon with steamed greens, mashed potato and brown butter sauce. Garnish with finely diced red chilli and baby herbs.


300g ( 2 portions ) Tassal Tassie Salmon, skin on

Sea salt and ground pepper to season

1 Tbsp olive oil

80g butter

1 Tbsp capers, rinsed

1 lemon, sliced

1 bunch broccolini, steamed, to serve

Mashed potato, to serve

1 long red chilli, deseeded and finely diced, to garnish

Baby herbs to garnish