Crispy Salmon With Mixed Seeds

By Ali Slagle

Updated October 25, 2021

  • Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
30 minutes
Rating
4(523)
Comments
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This recipe produces not only silky salmon with a crunchy coating of fragrant seeds, but also a shatteringly crisp skin. That’s all thanks to yogurt, which secures the seeds to the salmon and caramelizes into a crust when cooked. Mix assertive and mild seeds for a balance of textures and flavors, or swap in a ready-made seed mix like everything bagel spice or dukkah. Eat the seared salmon with more yogurt, as well as a squeeze of citrus and tuft of herbs for freshness.

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Ingredients

Yield:4 servings

  • 1 ½ cups loosely packed soft herb leaves and tender stems (such as mint, dill, cilantro or parsley, or a combination)

  • 1 lemon or lime

  • 1 cup full-fat Greek yogurt

  • Kosher salt

  • 1 tablespoon sesame, millet or sunflower seeds

  • 1 ½ teaspoons fennel, cumin or coriander seeds

  • ½ teaspoon black pepper

  • 4 (6-ounce) skin-on salmon fillets

  • 1 tablespoon neutral oil, such as canola or grapeseed

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

8 grams carbs; 103 milligrams cholesterol; 476 calories; 9 grams monosaturated fat; 8 grams polyunsaturated fat; 8 grams saturated fat; 31 grams fat; 3 grams fiber; 704 milligrams sodium; 42 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Finely chop 2 tablespoons of the herbs, and set aside the remaining herbs in a small bowl or measuring cup. Finely grate 1 ½ teaspoons lemon zest. In a medium bowl, stir together the chopped herbs, lemon zest and yogurt. Season with salt. Transfer 3 tablespoons of the yogurt to a small bowl. To the small bowl, add the sesame seeds, fennel seeds and black pepper. Stir to combine.

  2. Step 2

    Pat the salmon dry. Season both sides lightly with salt. Spread the seeded yogurt evenly over the flesh side of the salmon. (This will be a thin layer; you’ll still be able to see the flesh through the yogurt in spots).

  3. Step 3

    Coat the bottom of a large (12-inch) nonstick skillet with the oil. Add the fish skin side down, then place the skillet over medium heat. Cook until the skin releases easily from the pan and the flesh is opaque ¾ of the way up the sides, 10 to 12 minutes.

  4. Step 4

    Meanwhile, thin the remaining yogurt with water (about 1 to 2 tablespoons) until it’s saucy and spoonable. Lightly dress the herbs with a squeeze of the lemon, then cut the remaining lemon into wedges for serving.

  5. Step 5

    When the salmon is nearly cooked through, flip the fish, and swirl so the oil goes under the fish. Cook until the seeds are fragrant and the fish releases easily from the pan, 1 to 2 minutes. (Reduce or turn off the heat, if burning). Gently transfer the fish to plates skin side up so it doesn’t get soggy. Eat with the yogurt sauce, herb salad and lemon wedges.

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Ratings

4 out of 5
523 user ratings
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Comments

Lucy

I haven’t tried this recipe yet, but a tip for producing that crisp crust on salmon: Place your cast iron skillet over high heat on an outdoor grill and allow it to get very hot. Add your well oiled fish, and let all the sizzle, spatter, and smell remain outdoors. Reduce heat or move your pan to a cooler part of the grill. Let the crust form and then flip your fish and allow it to finish at lower temp. I never cook fish indoors anymore.

Eva

This was delicious and quite easy. I enjoyed the simple but effective technique of cooking the salmon from a cold pan—it allows the skin to crisp without shrinking. Plus less spatter. I used cilantro, sesame seeds, and a combo of fennel and cumin. The only thing is that you have to decide which side you want to remain crisp, as the one you put on the plate will go a little soggy.

alex

Next time I would not flip the fish but rather finish it in a 400 degree oven. I feel like flipping it messed the beautiful topping up. I made roasted carrots with turmeric and chili so it would be perfect to finish in the oven.

Laura

I found the recipe to be really confusing. It wasn’t clear what should go in the small and medium bowls.

Ginka

Skin did not crisp! it stuck to the pan. And my pan is great. What the heck.

Deb V

found the instructions confusing about the various yogurt maneuvers...would have had a better result if chopped the sunflower seeds and finished off in the oven either high heat bake or broil for crispiness

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