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Pan-Fried Spiced Salmon with Rosemary Potatoes

Prep Time 15 minutes
Cook Time 20 minutes
Servings 4 People

Ingredients

  • 1.5 lbs small or fingerling potatoes, cut into bite-sized pieces
  • 2 tbsp olive oil
  • 2 tbsp chopped fresh rosemary or 1 tbsp dried
  • ½ tsp kosher salt

For the salmon:

  • 4 (4-6 oz) skin-on wild salmon filets
  • Kosher salt
  • 1 tbsp spices
  • 2 tsp olive oil
  • Lemon wedges
  • I tested with 1 ½ teaspoons smoked paprika and 1 ½ teaspoons ground cumin. You can use any spices you like!
  • Note: if you want to skip the pan-fry/crispy skin salmon, you can also just bake it in the oven. Once you’ve added the spices, drizzle olive oil over top and rub it around to coat. Bake in a 400F oven for 10-20 minutes, depending on the thickness of your salmon.
  • Side tip: toss arugula with some lemon, olive oil, and salt and serve alongside! Or add some broccolini or chopped broccoli to the skillet after flipping the salmon for a quick saute.

Items you can prep ahead (optional)

  • Prep 1.5 lbs potatoes (store in cold water)
  • Chop 2 tbsp fresh rosemary (or use dried)

Instructions

  • Preheat your oven to 450F or 425F convection. Line a baking sheet with parchment paper. Add your potatoes, oil, rosemary (if using), and salt and toss to coat. Bake for 15-20 minutes, or until potatoes are crispy and browned. While that roasts, let’s cook the salmon!
  • Pat the skin and flesh of the salmon filets dry with a paper towel. Sprinkle salt to coat the salmon flesh of each filet and use your fingers to rub it around (about ¼ teaspoon salt per fillet, depending on the size). Flip them over and repeat with the skin side, making sure to press the salt into the skin so that it sticks. This will help form a crust and get your salmon skin crispy. Flip back over and sprinkle the spice mix all over the salmon flesh and use your fingers to rub it all around the salmon flesh (not the skin).
  • Pat your salmon skin dry once more right before adding to the skillet (dry skin = crispy skin). In a large non-stick skillet, add the oil and the salmon filets, skin-side-down, rubbing the skin in the oil to coat. Turn the heat on to medium-high, once you start to hear the salmon sizzle, you want to press down on each salmon (with a spatula or tongs) for a few seconds so the whole skin is pushed as flat against the skillet as possible. This is important to do for the first few minutes to make sure the entire skin gets crispy.
  • Reduce the heat to medium and let the salmon cook and continue to crisp up that skin until it’s mostly cooked through to the top, about 5-7 minutes (depending on thickness), pressing down on the salmon occasionally. You’re looking for the salmon to turn from translucent to opaque 3/4 of the way up the side. Then flip the salmon over and cook the flesh side for about 1 minute, or until the salmon is cooked through (you can tell it’s cooked through if it is flaking easily and the salmon looks opaque). Flip the salmon over again with the skin-side down and cook for a minute or so more just to ensure crispiness!
  • Serve the salmon skin-side-up with a lemon wedge, roasted potatoes, and a simple salad.

Notes

Substitutions:

  • To make vegetarian/vegan, Use the same method and spice mixture on 1-inch-thick blocks of tofu. Use more oil in the pan (about ¼ cup) to get it nice and crispy/browned on both sides (about 5-7 minutes per side over medium-high heat). 

Storage:

  • Store leftovers in an airtight container in the fridge:
    • Salmon: up to 3 days 
    • Potatoes: up to 7 days

Leftovers + Repurposing:

  • Warm up leftover salmon and potatoes in the microwave until just warm. Serve with a side salad and a lemon wedge. 
  • Toss the warm potatoes with greens and a simple dressing and top with flaked salmon.