Name: Pan Seared Salmon Recipe Crispy Skin Spring Green Zucchini
Prep time: 30 min
Cook time: 10 min
Ingredients: 2 king salmon portions (about 170 g each (6 ounces each)); 2 tbsp neutral oil (30 g); 1 tbsp butter (14 g); 1 sprig thyme; 1 tbsp lemon juice (15 g); kosher salt to taste; 2 cups thin sliced zucchini (300 g); 1 cup blanched turnip greens (60 g); 1/4 cup garlic chives (10 g); 2 tbsp butter (28 g); 2 tbsp olive oil (30 g); lemon juice to taste (10 to 15 g); salt to taste; 2 cups Tokyo turnips (quartered (300 g)); 1 tbsp olive oil (15 g); 2 tbsp soy sauce (30 g); 1 tbsp chopped Calabrian chili (15 g); 1 tbsp garlic chives (5 g); 1 tbsp butter (14 g); lemon juice to taste; 1 tbsp toasted hazelnuts (chopped (10 g))

There are a lot of ways to cook salmon, but if you’ve ever had it at a great restaurant, you know it hits different. The skin is glassy and crisp. The fish is perfectly medium rare. The sauce underneath is bright and fresh.

I spent years cooking salmon like this when I worked the line at Palace Kitchen and Dahlia Lounge in Seattle. On a busy night you might cook HUNDREDS of portions. Salmon searing in ripping hot pans, butter basting in the final seconds, plating fast before the next ticket hits the rail.

This dish comes from those memories.

At Palace Kitchen we played with different green sauces all the time. One of my favorites used zucchini as the base, blended smooth with herbs and greens. It makes this incredibly vibrant sauce that tastes fresh and rich at the same time.

So here is a version of that restaurant salmon dish you can make at home. Crispy skin king salmon, spicy sauteed Tokyo turnips, a bright green garlic zucchini sauce, and toasted hazelnuts for crunch.

It looks restaurant level, but the technique is simple once you know the trick to getting that perfect crispy salmon skin.

Why King Salmon Works Best

King salmon has a higher fat content than most other varieties.

That fat renders slowly during cooking and helps keep the fish incredibly tender while the skin crisps.

If you can’t find king salmon, sockeye or coho will also work well.

Ingredients

Salmon

2 king salmon portions, about 170 g each (6 ounces each)
2 tbsp neutral oil (30 g)
1 tbsp butter (14 g)
1 sprig thyme
1 tbsp lemon juice (15 g)
kosher salt to taste

Green Garlic Zucchini Sauce

2 cups thin sliced zucchini (300 g)
1 cup blanched turnip greens (60 g)
1/4 cup garlic chives (10 g)
2 tbsp butter (28 g)
2 tbsp olive oil (30 g)
lemon juice to taste (10 to 15 g)
salt to taste

Spicy Sauteed Tokyo Turnips

2 cups Tokyo turnips, quartered (300 g)
1 tbsp olive oil (15 g)
2 tbsp soy sauce (30 g)
1 tbsp chopped Calabrian chili (15 g)
1 tbsp garlic chives (5 g)
1 tbsp butter (14 g)
lemon juice to taste

Garnish

• 1 tbsp toasted hazelnuts, chopped (10 g)

How To Make Crispy Skin Pan Seared Salmon

1. Roast the zucchini

Preheat the oven to 400°F / 205°C.

Slice the zucchini very thin on a mandolin.

Spread it on a sheet tray with garlic chives, olive oil, and salt.

Roast until fully tender and lightly cooked down, about 12 to 15 minutes.

This step concentrates the flavor and removes water so the sauce blends smooth.

2. Blanch the turnip greens

Bring a pot of salted water to a boil.

Blanch the turnip tops for 1 to 2 minutes until tender.

Shock them immediately in ice water to keep their bright green color.

Drain and squeeze out excess water.

3. Blend the green sauce

Add to a blender:

roasted zucchini
blanched turnip greens
fresh garlic chives
butter

Blend until smooth.

Taste and adjust with lemon juice and salt. The sauce should be bright, smooth, and vividly green.

4. Saute the Tokyo turnips

Heat olive oil in a pan over medium high heat.

Add the quartered Tokyo turnips and saute until golden and tender.

Deglaze with soy sauce.

Add Calabrian chili and garlic chives.

Finish with butter and a squeeze of lemon juice. Taste and adjust seasoning.

These turnips should be spicy, savory, and slightly glossy from the butter.

5. Cook the Salmon

How To Cook Salmon with Crispy Skin.

This is the restaurant trick.

Heat a skillet until very hot and add neutral oil.

Place the salmon skin side down.

Immediately press down gently on the fish for the first 30 seconds so the skin stays flat against the pan.

When cooking salmon on the line I like to place my hand gently on top of the fish. You can actually feel the vibrations of moisture escaping as the skin crisps. When that bubbling vibration starts to calm down, the skin is nearly done.

If you prefer, you can use a fish weight instead.

Sear for about 1 minute, then transfer the pan to a 400°F oven.

Cook for 4 to 5 minutes for medium rare.

6. Finish with brown butter

When the salmon comes out of the oven:

Tilt the pan and remove excess oil.

Add butter and thyme.

Let the butter brown slightly, add lemon juice, then flip the salmon skin side up and baste.

7. How To Plate the Salmon

Spread a generous spoonful of the green garlic zucchini sauce on the plate.

Add the spicy sauteed turnips.

Place the salmon on top skin side up so the crispy skin stays intact.

Finish with chopped toasted hazelnuts.

The hazelnuts add crunch and a little richness that works beautifully with the bright green sauce.

Storage and Reheating

Salmon is best eaten immediately, but leftovers will keep in the refrigerator for up to 2 days.

Reheat gently in a skillet or enjoy cold flaked over salad.