Best 5 Crispy Skin Salmon On Potato Mushroom Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a culinary journey with our Crispy Skin Salmon on Potato-Mushroom Salad, a harmonious blend of flavors and textures that will tantalize your taste buds. This dish features perfectly cooked salmon with crispy skin, complemented by a medley of roasted potatoes, earthy mushrooms, and a zesty salad dressing. The delicate flavors of the salmon pair beautifully with the savory potatoes and mushrooms, while the salad dressing adds a refreshing touch. This recipe is not only delicious but also visually stunning, making it a perfect choice for a special occasion or a delightful weeknight meal. Additionally, we've included variations to cater to different dietary preferences, including a vegetarian option with roasted eggplant instead of salmon. Get ready to impress your friends and family with this culinary masterpiece!

Check out the recipes below so you can choose the best recipe for yourself!

CRISPY SALMON WITH SWEET POTATOES AND RADICCHIO SALAD



Crispy Salmon with Sweet Potatoes and Radicchio Salad image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 19

1/4 cup heavy cream
3 tablespoons unsalted butter
3 medium sweet potatoes, peeled, quartered and cut into 1/4-inch wedges
2 tablespoons maple syrup
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
Four 3- to 4-ounce skin-on Atlantic salmon fillets, patted dry
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
3 sprigs fresh thyme
2 cloves smashed garlic
1 navel orange
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
1/2 small shallot, minced (about 1 tablespoon)
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 small head radicchio, torn into small pieces
1 bunch watercress

Steps:

  • For the smashed sweet potatoes: Heat cream and butter in a medium saucepan until melted together. Add sweet potatoes and gently simmer, covered, stirring frequently, until potatoes are super tender, about 30 minutes. Add maple syrup and mash with a potato masher until smooth and uniform. Season to taste with plenty of salt and pepper. Cover and keep warm.
  • For the salmon: Heat olive oil in a 12-inch nonstick skillet over medium-low heat. Sprinkle salmon with salt and pepper all over. Lay in pan, skin-side down, and let cook, undisturbed, until skin is very crispy, 5 to 6 minutes. Gently flip the salmon and add butter, thyme and garlic and cook until salmon is desired temperature, 3 to 4 minutes for medium.
  • For radicchio: Zest orange, then cut away the pith with a knife and cut the segments free into a bowl, reserving any juice. Whisk together the orange juice, zest, Dijon, vinegar and shallot in a small bowl until combined. Slowly drizzle in olive oil, whisking, then season to taste with salt and pepper. Combine radicchio and watercress in a large bowl, then drizzle with vinaigrette, toss and season to taste.
  • Divide sweet potatoes among four plates, then top each with a crispy salmon fillet. Add a handful of salad on the side of each, then top salad with orange segments and drizzle the salmon with the butter sauce from the pan.

CRISPY SKIN SALMON



Crispy Skin Salmon image

Recipe video above. Cooking salmon so the skin is evenly crispy from end to end is simple if you follow two key tips: Firstly, ensuring the skin is dry. Secondly, using enough oil to cover the base of the skillet so the skin fries properly and goes golden and crispy rather than just burning in patches. Easy!Pictured with a creamy Lemon & Herb Risotto (ultra easy hands-free baked method!).

Provided by Nagi

Categories     Mains

Number Of Ingredients 6

4 salmon fillets (, skin-on (Note 1))
1 tsp olive oil ((or other cooking oil))
1 tsp salt (, cooking/kosher (3/4 tsp table salt, Note 2))
1/2 tsp black pepper
2 tbsp olive oil ((or vegetable oil))
lemon wedges

Steps:

  • Dry skin: Pat the skin of the salmon very well with a paper towel until dry. If time permits, place the salmon skin side up in the fridge for 1 hour (uncovered,) to dry it out even more.
  • Season: Drizzle flesh side with half the oil (just a tiny bit) and rub over skin. Sprinkle with half the salt and pepper. Turn fillet over and repeat. Do not do this step until just before cooking.
  • Heat oil: Put enough oil in a large non stick skillet so it fully covers the base. Heat on medium high until it shimmers (but not smoking).
  • Skin side down: Place salmon in the skillet skin side down, then immediately turn the head down to medium.
  • Press down: Using a spatula or something similar, press down on each salmon for 10 seconds so the skin is pushed flat against the skillet and "sets" its form. If you can do at least two at a time that is ideal.
  • Cook 7 minutes: Cook for 7 minutes, or until the salmon is cooked 3/4 of the way through (you will see the colour changing up the side of the salmon) and the skin is crispy.
  • 90 sec on flesh side: Flip the salmon to skin side is up and cook for a further 90 seconds.
  • Final skin blast! (My secret tip) Flip the salmon again to skin side down, turn the heat up to medium high and cook the skin side again for 60 seconds, just to give it a final blast of heat to reinforce crispiness!
  • Serve skin side UP to protect the crispy skin. Fish skin will only stay crispy while it's hot, so serve immediately! Pictured in post with creamy Lemon & Herb Risotto which acts as a side dish and semi-sauce (super easy no-stir recipe!).

Nutrition Facts : Calories 255 kcal, Carbohydrate 1 g, Protein 30 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 83 mg, Sodium 648 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CRISPY SKIN SALMON



Crispy Skin Salmon image

Most people hate salmon skin and discard it (raises hand, no judgement here) but cooking salmon in a searing hot cast iron skillet allows for a crispness that may just tempt you to clean your plate!

Provided by thedailygourmet

Time 25m

Yield 4

Number Of Ingredients 5

1 tablespoon salted butter
1 tablespoon olive oil
1 (1 pound) fillet skin-on salmon
2 teaspoons Greek seasoning (such as Cavender's®)
2 tablespoons chopped pecans

Steps:

  • Set a cast iron skillet over high heat. Add olive oil and butter. When butter melts, swirl the skillet to combine oil and butter.
  • Sprinkle salmon fillet with Greek seasoning. Carefully add fillet to skillet and reduce heat to medium-low. Cover skillet with a tempered glass lid and cook until salmon flakes easily with a fork, about 12 minutes.
  • Add pecans to the skillet and toast lightly, 1 to 2 minutes.
  • Remove salmon from skillet and serve immediately topped with pecans.

Nutrition Facts : Calories 264.4 calories, Carbohydrate 1 g, Cholesterol 63.4 mg, Fat 19.7 g, Fiber 0.4 g, Protein 20 g, SaturatedFat 4.7 g, Sodium 311.5 mg, Sugar 0.1 g

CRISPY-SKIN SALMON ON POTATO MUSHROOM SALAD



Crispy-Skin Salmon on Potato Mushroom Salad image

This dish shows off the importance of contrasting textures and temperatures when assembling a dish. The hot, crisp-skinned salmon tops a warm, soft, earthy mushroom and potato salad; both are surrounded by a cool, tangy tomato citronette (vinaigrette made with citrus instead of vinegar). You'll be amazed how delicious the skin of the salmon gets when cooked this crisp!

Provided by Chef John

Categories     Salmon Fillets

Time 1h30m

Yield 2

Number Of Ingredients 10

½ pound Yukon Gold potatoes, peeled
2 (4 ounce) skin-on, boneless salmon fillets
salt and ground black pepper to taste
9 tablespoons olive oil, divided
1 lemon, juiced, divided
1 teaspoon herb mustard (such as tarragon mustard)
1 cup cherry tomatoes, halved
2 cups mushrooms, cut into 1-inch pieces
1 clove garlic, peeled
1 pinch cayenne pepper, or to taste

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 20 minutes. Drain and cut into bite-size chunks.
  • Cut 1/2-inch deep slashes lengthwise down the skin-side of each fillet. Season each fillet with salt and black pepper and rub 1/2 teaspoon olive oil into each.
  • Stir tomatoes, 3 tablespoons olive oil, 1/2 of the lemon juice, herb mustard, salt, and black pepper together in a bowl until well-combined. Cover the bowl with plastic wrap and refrigerate until chilled.
  • Heat 3 tablespoons olive oil in a nonstick skillet over medium heat. Cook and stir mushrooms and whole garlic clove over medium heat until mushrooms start to wilt, 5 to 10 minutes; remove garlic from skillet. Stir potato chunks, salt, and cayenne pepper into mushrooms; squeeze remaining lemon juice into skillet. Cook and stir until potatoes are crispy and golden, 10 to 12 minutes.
  • Heat remaining olive oil in a nonstick skillet over medium-high heat. Place salmon, skin-side down, in hot skillet and cook until fish is white about halfway up the sides, 5 to 6 minutes. Flip fish and cook until desired doneness is reached, 3 to 5 minutes more.
  • Divide potato-mushroom mixture between 2 plates and top each with a salmon fillet. Garnish with tomato mixture.

Nutrition Facts : Calories 830.6 calories, Carbohydrate 27.7 g, Cholesterol 50.4 mg, Fat 68.2 g, Fiber 3.7 g, Protein 30.4 g, SaturatedFat 9.9 g, Sodium 173.4 mg, Sugar 1.6 g

CRISPY-SKIN SALMON ON POTATO MUSHROOM SALAD



Crispy-Skin Salmon on Potato Mushroom Salad image

This dish shows off the importance of contrasting textures and temperatures when assembling a dish. The hot, crisp-skinned salmon tops a warm, soft, earthy mushroom and potato salad; both are surrounded by a cool, tangy tomato citronette (vinaigrette made with citrus instead of vinegar). You'll be amazed how delicious the skin of the salmon gets when cooked this crisp!

Provided by Chef John

Categories     Salmon Fillets

Time 1h30m

Yield 2

Number Of Ingredients 10

½ pound Yukon Gold potatoes, peeled
2 (4 ounce) skin-on, boneless salmon fillets
salt and ground black pepper to taste
9 tablespoons olive oil, divided
1 lemon, juiced, divided
1 teaspoon herb mustard (such as tarragon mustard)
1 cup cherry tomatoes, halved
2 cups mushrooms, cut into 1-inch pieces
1 clove garlic, peeled
1 pinch cayenne pepper, or to taste

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 20 minutes. Drain and cut into bite-size chunks.
  • Cut 1/2-inch deep slashes lengthwise down the skin-side of each fillet. Season each fillet with salt and black pepper and rub 1/2 teaspoon olive oil into each.
  • Stir tomatoes, 3 tablespoons olive oil, 1/2 of the lemon juice, herb mustard, salt, and black pepper together in a bowl until well-combined. Cover the bowl with plastic wrap and refrigerate until chilled.
  • Heat 3 tablespoons olive oil in a nonstick skillet over medium heat. Cook and stir mushrooms and whole garlic clove over medium heat until mushrooms start to wilt, 5 to 10 minutes; remove garlic from skillet. Stir potato chunks, salt, and cayenne pepper into mushrooms; squeeze remaining lemon juice into skillet. Cook and stir until potatoes are crispy and golden, 10 to 12 minutes.
  • Heat remaining olive oil in a nonstick skillet over medium-high heat. Place salmon, skin-side down, in hot skillet and cook until fish is white about halfway up the sides, 5 to 6 minutes. Flip fish and cook until desired doneness is reached, 3 to 5 minutes more.
  • Divide potato-mushroom mixture between 2 plates and top each with a salmon fillet. Garnish with tomato mixture.

Nutrition Facts : Calories 830.6 calories, Carbohydrate 27.7 g, Cholesterol 50.4 mg, Fat 68.2 g, Fiber 3.7 g, Protein 30.4 g, SaturatedFat 9.9 g, Sodium 173.4 mg, Sugar 1.6 g

Tips:

  • For crispy salmon skin, ensure the skin is dry before cooking. Pat it dry with paper towels or let it air dry in the refrigerator for 30 minutes.
  • Season the salmon generously with salt and pepper. This will help draw out moisture and create a crispy crust.
  • Cook the salmon skin-side down in a hot skillet. This will help render the fat and crisp up the skin.
  • Don't overcrowd the skillet. If you're cooking multiple pieces of salmon, cook them in batches to avoid steaming.
  • Cook the salmon until the skin is golden brown and crispy. The internal temperature should reach 145°F (63°C) for medium-rare or 165°F (74°C) for well-done.
  • Serve the salmon immediately with your favorite sides. It pairs well with potato-mushroom salad, roasted vegetables, or a simple green salad.

Conclusion:

Crispy skin salmon on potato-mushroom salad is a delicious and easy-to-make dish. The crispy skin salmon is perfectly complemented by the creamy potato-mushroom salad. This dish is sure to be a hit at your next dinner party or family gathering.

Related Topics