Pan Seared Salmon with Crispy Skin

I make pan seared salmon almost once a week because it’s such an easy and delicious week night meal! This time I made a light and creamy avocado crema and a thai chili frisée salad to accompany the fish.

The acidity from both the crema and salad really brightened everything up! I loved that it balanced out the fattiness from the fish.

I prefer salmon with the skin on and can never get tired of crispy salmon skin! I personally think it’s the best part 🙂

Pan Seared Salmon with Crispy Skin

Servings 2 people
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins


  • 2 (8 oz) salmon filet skin on
  • 1/2 tsp salt adjust to taste
  • 1/8 tsp pepper adjust to taste
  • 3 tbsp oil

Avocado Crema

  • 1 avocado peeled and pitted
  • 2 tbsp cilantro chopped
  • 2 tbsp greek yogurt or sour cream
  • 2 tbsp lime juice about 1 lime
  • 2 clove garlic
  • 1 jalapeno
  • 1 tsp salt plus more to taste
  • 2 tbsp water more if needed

Spicy Frisée Salad

  • 1/2 lb frisée washed
  • 2 thai chili peppers
  • 2 tbsp lime juice about 1 lime
  • 2 tbsp olive oil
  • 1/2 tsp honey
  • 1 clove garlic grated
  • pinch of salt and pepper to taste


  • To prepare the avocado crema, combine the avocado, cilantro, greek yogurt, lime juice, garlic, jalapeno, salt, and water in a blender or food processor. Blend until smooth. If the crema is too thick, add water a tbsp at a time. If the crema is too thin, add more avocado or greek yogurt.
  • To prepare the salad, combine the frisée and chopped thai chili peppers in a bowl. Add lime juice, olive oil, honey, garlic, salt and pepper and mix well.
  • Pat the salmon filets with a paper towel to remove any excess moisture. Season with salt and pepper on both sides.
  • In a pan, heat the oil on medium high heat. When the oil begins to smoke, place the salmon filets skin side down in the pan.
  • Cook skin side down for 4-5 minutes until crisp. Flip the salmon and cook for another 2-4 minutes for medium doneness, depending on the thickness of the salmon. For a 1-inch thick salmon, 2 minutes should be sufficient. For a 1.5 to 2 inch thick salmon, cook for 3-4 minutes.
  • Transfer the salmon on a cooling rack to allow any excess oil to drip off.
  • To plate, add two spoonfuls of the avocado crema on the bottom of the plate. If you're feeling fancy, make a swirl or any design. Place the salmon skin side up on top of the avocado crema. Top with salad and serve immediately.
Course: Dinner, Lunch, Main Course
Cuisine: American, Fusion

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