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Crispy Skin Salmon

Serves 4
Prep time: 10 mins
Cooking time: 15 mins

There’s nothing like biting into a perfectly cooked fillet of salmon, with  its delicate crispy skin and melt-in-the-mouth flesh. Paired with the classic  flavours of lemon and herbs, this recipes ensures amazing results every time. 

 

Ingredients

Method

  • 700g baby new potatoes 
  • 4 salmon fillets, skin on 
  • 1 tablespoon Pams Olive Oil 
  • 1 tablespoon Pams Capers (optional) 
  • 50g Pams Butter 
  • ¼ cup lemon juice 
  • 3 tablespoons chopped parsley 
  • 2 tablespoons Pams Butter, extra, softened 
  • 1 tablespoon chopped fresh dill 
  • Lemon wedges, to serve 
  • Green vegetables or salad, to serve
View the method

 

 

  1. Place the potatoes into a saucepan, cover with water, add 1 teaspoon of salt. Place over high heat, bring to the boil then cook for 10-12 minutes, or until the potatoes are just tender but still hold their shape. 
  2. Meanwhile, pat the salmon fillets dry with paper towels, then season well on both sides with salt and pepper. Heat the olive oil in a non-stick frying pan over medium-high heat. Place the salmon fillets into the pan, skin side down. Press down firmly to stop the edges curling up. Cook for 2-3 minutes, or until the salmon has changed colour three quarters of the way up the sides and the skin is crispy. Turn over and cook for a further 30 seconds. Remove from the pan, set aside and keep warm. 
  3. Add the capers to the pan (if using) and cook for 1 minute, or until they start to pop. Reduce the heat to low, add the butter and lemon juice and stir until combined. Season to taste, then stir in the parsley.
  4. Drain the potatoes and mix with the extra butter and dill. Season to taste with salt and pepper.
  5. Divide the potatoes and salmon fillets between 4 plates. Drizzle with the sauce. Serve with lemon wedges and green vegetables or salad.

Tips:

  • Take this to the next level by topping the potatoes with a dill cream – made using ½ cup crème fraîche and 2 tablespoons chopped dill.
  • Simplify this recipe by boiling the potatoes and just tossing in butter.
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