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Crispy-Skillet Salmon with Lime and Shallot

Golden, crispy salmon skin gives way to a perfectly tender fillet. A bright finish of lime, shallots, and fresh herbs makes this a weeknight dinner standout.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 6
Course: Main Course
Cuisine: Mediterranean-Inspired
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ¼ teaspoons fine sea salt
  • 1 teaspoon smoked paprika
  • ¾ teaspoon dried oregano
  • ½ teaspoon onion powder
  • 6 skin-on salmon fillets about 5 oz / 140 g each
  • 1 large shallot thinly sliced
  • 1 teaspoon freshly grated ginger
  • 1 ½ tablespoons avocado oil
  • ¼ cup 60 ml low-sodium vegetable broth
  • ½ teaspoon toasted sesame oil
  • 2 tablespoons mixed fresh cilantro and mint finely chopped
  • 1 teaspoon finely grated lime zest
  • Lime wedges for serving

Equipment

  • 12-inch cast-iron or heavy-bottomed stainless steel pan
  • Fish spatula
  • Small bowl for mixing spices
  • Microplane or fine grater

Method
 

  1. Prepare the Spice Rub: In a small bowl, combine the sea salt, smoked paprika, dried oregano, and onion powder. Mix until evenly distributed.
  2. Season the Salmon: Thoroughly pat the salmon fillets dry with a paper towel; this is crucial for achieving crispy skin. Generously season the flesh side of each fillet with the prepared spice rub.
  3. Heat the Pan: Place the cast-iron or stainless steel pan over medium-high heat. Add the avocado oil and heat for about 2 minutes, or until the oil is shimmering and flows easily across the surface.
  4. Sear the Fillets: Carefully place the salmon fillets into the hot pan, positioning them with the skin facing the heat. Using a spatula, press down firmly on each fillet for about 20 seconds to ensure the entire skin surface makes contact with the pan. Cook, undisturbed, for 5 to 6 minutes, until the skin is deeply golden and releases cleanly from the pan.
  5. Sauté the Aromatics: Flip the fillets to the flesh side. Reduce the heat to medium and scatter the sliced shallot and grated ginger into the pan around the salmon. Pour in the vegetable broth to help gently cook the aromatics and prevent them from burning.
  6. Finish Cooking: Continue to cook for another 2 to 3 minutes, or until the salmon reaches your desired doneness. For a moist, medium finish, an instant-read thermometer inserted into the thickest part should read 130-135°F (54-57°C). Drizzle the toasted sesame oil over the fillets in the last 30 seconds of cooking.
  7. Garnish and Serve: Remove the salmon from the pan and transfer to a serving platter. Top with the chopped cilantro and mint, then sprinkle with the fresh lime zest. Serve immediately with fresh lime wedges on the side.

Notes

Storage: Store leftover salmon in an airtight container in the refrigerator for up to 2 days. The skin will soften upon refrigeration. Enjoy leftovers chilled over a salad or gently reheated in a low-heat oven.
Ingredient Swaps: If you're not a fan of cilantro, feel free to use all mint or substitute with fresh dill or parsley. For a milder flavor, you can use a sweet onion in place of the shallot.
Troubleshooting Tip: If the salmon skin sticks when you try to flip it, it likely needs another minute of cooking time. Be patient! The skin will release naturally from the pan once it's sufficiently crisp and rendered.

🍽️ Nutrition Facts (Per Serving)

Serving Size: 1 (5-oz) fillet
  • Calories: 350
  • Total Fat: 23 g
  • Saturated Fat: 5 g
  • Polyunsaturated Fat: 6.5 g
  • Monounsaturated Fat: 7.8 g
  • Cholesterol: 75 mg
  • Sodium: 569 mg
  • Total Carbohydrate: 2 g
  • Dietary Fiber: <1 g
  • Total Sugars: 1 g
  • Includes Added Sugars: 0 g
  • Protein: 29 g
  • Vitamin D: 18 mcg
  • Calcium: 25 mg
  • Iron: 0.6 mg
  • Potassium: 554 mg
  • Vitamin C: 2 mg