Crisp-Skin Salmon with Sweet Chilli Dressing

A full flavoured yet light lunch or dinner but, make sure your pan is very hot before you put the salmon in. That way the skin will become deliciously crisp.

Recipe author: Bill Granger
Every Day
Photography by Petrina Tinslay
Reproduced courtesy of Murdoch Books, Ltd.

Publisher's Copyrighted Material
Category:  Midweek Express  - 


For 4 Serving(s)


  • 200 g ( oz) snow peas (mangetout), blanched
  • handful coriander (cilantro) leaves
  • 4 spring onions (scallions), sliced on the diagonal
  • 2 tablespoons soft brown sugar
  • 2 tablespoons caster (superfine) sugar
  • 2 tablespoons fish sauce
  • 2 tablespoons lime juice
  • 1 red chilli, finely chopped
  • 4 x 180 g (60. oz) salmon fillets, with skin
  • 1 tablespoon light-flavoured oil (such as canola)

Crisp-Skin Salmon with Sweet Chilli Dressing Directions

  1. 1. Toss together the snow peas, coriander and spring onions.

    2. Stir the sugars and 2 tablespoons of water in a small saucepan over a low heat until the sugars have dissolved. Cook over a medium heat until lightly golden. Remove from the heat and stir in the fish sauce, lime juice and chilli.

    3. Brush the salmon with the oil. Heat a large frying pan over a medium-high heat fro 2 minutes and then cook the fish, skin-side-down, for 2 minutes until it is crispy. Turn the fish over and cook for 1 minute. Spoon the salad onto plates with the fish and pour the dressing over the top.