Zesty Crispy-Skin Salmon with Lime and Shallots
A savory blend of aromatic spices and fresh citrus transforms this simple skillet dinner into a flavorful experience. The golden, crispy skin provides a satisfying texture contrast to the tender fillet, while a finish of lime, shallots, and ginger keeps the palate bright and refreshed. Inspired by DASH diet principles, this recipe focuses on robust seasoning and healthy preparation methods to deliver great taste with reduced sodium and saturated fat.
Servings 6 (1 fillet per serving)
Calories 250kcal
Ingredients
- 1 ¼ teaspoons smoked paprika
- ¾ teaspoon dried oregano
- ¾ teaspoon onion powder
- ¼ teaspoon fine sea salt
- 6 skin-on salmon fillets approx. 5 oz / 140 g each, patted very dry
- 1 tablespoon avocado oil
- 1 large shallot thinly sliced
- 1 teaspoon freshly grated ginger
- ¼ cup 60 ml unsalted vegetable stock
- ½ teaspoon toasted sesame oil
- 2 tablespoons mixed fresh cilantro and mint finely chopped
- 1 teaspoon finely grated lime zest
- Lime wedges for serving
Instructions
- Prepare the Spice Rub: In a small bowl, combine the smoked paprika, dried oregano, onion powder, and fine sea salt. Mix until the spices are evenly distributed.
- Season the Salmon: Thoroughly pat the salmon fillets dry with paper towels; removing excess moisture is crucial for achieving crispy skin with less salt. Generously coat the flesh side of each fillet with the spice mixture, pressing gently to adhere.
- Heat the Pan: Place a 12-inch cast-iron skillet or heavy-bottomed 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.
- Sear the Fillets: Carefully place the salmon fillets into the hot pan, skin-side down. Using a fish spatula, press down firmly on each fillet for 20 seconds to ensure the skin makes full contact with the pan. Cook, undisturbed, for 5 to 6 minutes, until the skin is deeply golden and releases cleanly from the pan.
- Sauté the Aromatics: Flip the fillets to the flesh side. Reduce the heat to medium. Scatter the sliced shallot and grated ginger into the pan around the salmon. Pour in the unsalted vegetable stock to gently steam the aromatics and keep the fish moist without adding fat.
- Finish Cooking: Continue to cook for another 2 to 3 minutes, or until the salmon is opaque and reaches your desired doneness (130°F–135°F / 54°C–57°C for medium). Drizzle the toasted sesame oil over the fillets in the last 30 seconds of cooking.
- Garnish and Serve: Remove the salmon from the pan and transfer to a serving platter. Top with the chopped cilantro, mint, and fresh lime zest. Serve immediately with fresh lime wedges on the side.
Notes
- Skin Crispiness: Because this recipe uses significantly less salt than standard methods (salt draws out moisture), ensure you pat the skin extremely dry before cooking to guarantee a crispy texture.
- Leftovers: Store in an airtight container in the refrigerator for up to 2 days. The skin will soften when chilled; for best results, reheat in a low-temperature oven or air fryer rather than a microwave.
- Flavor Tip: Squeezing the fresh lime wedges over the cooked fish just before eating activates the taste buds and compensates for the lower sodium content.
- Calories: 250 kcal
- Total Fat: 13 g
- Saturated Fat: 2 g
- Polyunsaturated Fat: 4 g
- Monounsaturated Fat: 6 g
- Cholesterol: 70 mg
- Sodium: 185 mg
- Total Carbohydrate: 3 g
- Dietary Fiber: <1 g
- Total Sugars: 1 g
- Protein: 30 g
- Potassium: 620 mg
- Magnesium: 45 mg
- Calcium: 30 mg