Crispy Salmon With Mixed Seeds
Updated Oct. 26, 2021
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½cups loosely packed soft herb leaves and tender stems (such as mint, dill, cilantro or parsley, or a combination)
- 1lemon or lime
- 1cup full-fat Greek yogurt
- Kosher salt
- 1tablespoon sesame, millet or sunflower seeds
- 1½teaspoons fennel, cumin or coriander seeds
- ½teaspoon black pepper
- 4(6-ounce) skin-on salmon fillets
- 1tablespoon neutral oil, such as canola or grapeseed
Nutritional analysis per serving (4 servings)
476 calories; 31 grams fat; 8 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 8 grams polyunsaturated fat; 8 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 42 grams protein; 704 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Finely chop 2 tablespoons of the herbs, and set aside the remaining herbs in a small bowl or measuring cup. Finely grate 1½ teaspoons lemon zest. In a medium bowl, stir together the chopped herbs, lemon zest and yogurt. Season with salt. Transfer 3 tablespoons of the yogurt to a small bowl. To the small bowl, add the sesame seeds, fennel seeds and black pepper. Stir to combine.
- Step 2
Pat the salmon dry. Season both sides lightly with salt. Spread the seeded yogurt evenly over the flesh side of the salmon. (This will be a thin layer; you’ll still be able to see the flesh through the yogurt in spots).
- Step 3
Coat the bottom of a large (12-inch) nonstick skillet with the oil. Add the fish skin side down, then place the skillet over medium heat. Cook until the skin releases easily from the pan and the flesh is opaque ¾ of the way up the sides, 10 to 12 minutes.
- Step 4
Meanwhile, thin the remaining yogurt with water (about 1 to 2 tablespoons) until it’s saucy and spoonable. Lightly dress the herbs with a squeeze of the lemon, then cut the remaining lemon into wedges for serving.
- Step 5
When the salmon is nearly cooked through, flip the fish, and swirl so the oil goes under the fish. Cook until the seeds are fragrant and the fish releases easily from the pan, 1 to 2 minutes. (Reduce or turn off the heat, if burning). Gently transfer the fish to plates skin side up so it doesn’t get soggy. Eat with the yogurt sauce, herb salad and lemon wedges.
Private Notes
Comments
I haven’t tried this recipe yet, but a tip for producing that crisp crust on salmon: Place your cast iron skillet over high heat on an outdoor grill and allow it to get very hot. Add your well oiled fish, and let all the sizzle, spatter, and smell remain outdoors. Reduce heat or move your pan to a cooler part of the grill. Let the crust form and then flip your fish and allow it to finish at lower temp. I never cook fish indoors anymore.
This was delicious and quite easy. I enjoyed the simple but effective technique of cooking the salmon from a cold pan—it allows the skin to crisp without shrinking. Plus less spatter. I used cilantro, sesame seeds, and a combo of fennel and cumin. The only thing is that you have to decide which side you want to remain crisp, as the one you put on the plate will go a little soggy.
Next time I would not flip the fish but rather finish it in a 400 degree oven. I feel like flipping it messed the beautiful topping up. I made roasted carrots with turmeric and chili so it would be perfect to finish in the oven.
I have determined the air fryer to be the best way to cook salmon, every time. Skin side up for the crispiest skin. This yogurt-seed mixture is a dream!
I've had luck with crispy fish by placing salmon in cold pan, cooking on high with a cover for 7 minutes. Will try this coating with that method
This was so delicious-best salmon recipe I have made from the NYTimes.
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