Crispy Skin Salmon with Mango-Avocado Salsa
Pan-searing salmon skin-side down yields a perfectly golden, extra-crispy exterior while keeping the center tender and juicy. Paired with a sweet, zesty mango-avocado salsa, this dish brings a bright, tropical contrast to rich salmon fillets.
Prep & Cook Details
- Prep time: 15 mins
- Cook time: 8 mins
- Servings: 2
Ingredients
For the Salmon:
- 2 salmon fillets (skin-on, center-cut)
- 1 tbsp olive oil or neutral high-smoke-point oil (e.g., avocado oil)
- ½ tsp sea salt flake
- ¼ tsp cracked black pepper
- 1 small lime, cut into wedges
For the Mango-Avocado Salsa:
- 1 ripe mango, peeled and finely diced
- 1 ripe avocado, peeled, pitted, and finely diced
- ½ red onion, finely diced
- 1 small red chili or jalapeño, deseeded and finely minced (optional)
- ½ cup fresh coriander (cilantro), coarsely chopped
- 1 tbsp fresh lime juice (approx. 1 lime)
- 1 tbsp extra virgin olive oil
- Pinch of sea salt
Method
1.Prep the Salmon:Ensures maximum skin crispiness.
Pat the salmon fillets completely dry with paper towels—removing surface moisture is key to achieving crispy skin. Lightly score the skin side with 2–3 shallow cuts using a sharp knife to prevent the fillets from curling. Season both sides with sea salt and cracked black pepper.
2.Make the Mango-Avocado Salsa:Quick toss • Fresh flavour.
In a medium bowl, gently combine the diced mango, avocado, red onion, red chili, and fresh coriander. Drizzle with 1 tbsp fresh lime juice, 1 tbsp extra virgin olive oil, and a pinch of salt. Toss gently to avoid mashing the avocado. Set aside at room temperature.
3.Sear Skin-Side Down:Medium-high heat • 5-6 minutes.
Heat 1 tbsp oil in a non-stick or cast-iron skillet over medium-high heat until shimmering. Place the salmon fillets in the pan skin-side down, pressing down lightly with a spatula for 10 seconds to ensure full skin contact. Cook undisturbed for 5–6 minutes until the skin is deeply browned and crispy, and the fillet is cooked about two-thirds of the way up.
4.Flip & Finish:Medium heat • 1-2 minutes.
Gently flip the salmon fillets over and cook on the flesh side for just 1 to 2 minutes until opaque on the outside and tender in the middle. Remove immediately from the pan and let rest for 1 minute on a warm plate.
5.Garnish & Serve Hot:Immediate presentation.
Spoon a generous amount of the fresh mango-avocado salsa over or alongside the crispy skin salmon. Serve with fresh lime wedges on the side for squeezing.