This might sound really weird, but some of the best salmon I’ve had is at steakhouses. I think it has something to do with those high-heat, 1500° ovens they use for the steaks. They make for a salmon croccante- super crispy and salty on the outside, nice and tender and just plain delicious on the inside!
The secret to the crispiness of this salmon is a hot broiler, a rack to keep the filet off the bottom of the baking sheet, and salt. Glorious, salty salt. Good, kosher salt. It’s the way to go!
I’m also obsessed with this arugula pesto. This recipe will definitely make more than you need for the fish, and it freezes and thaws perfectly. It’s light, tangy, and a perfect accompaniment to crispy salmon!
- 2 salmon filets
- 2 tbsp olive oil
- kosher salt
- ¼ cup grated parmesan cheese
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon finely grated lemon zest
- 3 cups baby arugula
- ½ cup firmly packed fresh parsley
- 2 tablespoons pine nuts, toasted
- 1 tablespoon fresh lemon juice
- Pre-heat the broiler. Place the arugula, parsley, pine nuts, lemon juice, 3 tablespoons water, cheese, 1 tablespoon olive oil, and salt to taste in a food processor. Pulse until nice and pureed. Transfer to a bowl while you make the salmon.
- Rub your salmon filets with the remaining oil, using more if needed, and sprinkle liberally with kosher salt on both sides.
- Place a rack over a baking pan and lay the salmon on top. Broil for 5-7 minutes, flip carefully, then broil for another 5-7 minutes, until cooked through. You want the salmon to be nice and crispy on both sides
- Plate your fish, top with pesto and serve!
I served this salmon alongside broiled tomatoes topped with some of the arugula pesto and italian breadcrumbs, and rice pilaf. A perfect meal for a perfect summer day!