Salmon with Crispy Skin and Sesame-Soy Sauce

Serves: 4

4 skin-on salmon fillets, about 6 oz each

½ tsp kosher salt

1 Tbsp Flying Olive Mild-Medium Single Varietal Extra Virgin Olive Oil

2 Tbsp Flying Olive Toasted Sesame Oil

2 Tbsp low-sodium soy sauce

1 Tbsp Flying Olive Honey Ginger or Pineapple Balsamic Vinegar

¼ tsp crushed red pepper

½ tsp sugar, honey, or sugar substitute

¼ cup thinly sliced green onions (not shown in photo)


Pat the salmon as dry as possible with paper towels. To get off the absolute last bit of moisture, run the dull back edge of a knife along the skin like a squeegee. Wipe off any liquid this removes, and pat the skin dry again. Place the fillets, skin side up, on a large plate, uncovered in the refrigerator for 30 minutes (this will air-dry the skin).

Remove the salmon from the refrigerator. Sprinkle evenly with salt. Heat a large nonstick skillet over medium-high heat. Add the Flying Olive Single Varietal EVOO of Choice. When the oil is very hot and begins to shimmer, add the salmon fillets, skin side down. Press the fillets gently with a spatula for the first 30 seconds or until the skin stays flat in the pan.

Reduce the heat to medium. cook the salmon 7 minutes or until the skin is browned and crisp and the flesh is cooked almost to medium. Flip the fillets and cook 1 minute or longer until the tops are light brown. (An instant read thermometer should read 120-125 degrees F.)

Place the fillets, skin side up, on a serving platter.

Combine the Flying Olive Sesame Oil, soy sauce, vinegar, and crushed red pepper in a small bowl; drizzle the mixture over the salmon fillets. Sprinkle the salmon evenly with the green onions and serve immediately.

Inspired by a recipe in Cooking Light Magazine, August, 2017.

Submitted by Barb L.