Crispy skin salmon


Crispy skin salmon

Pan seared salmon is the ultimate way to enjoy salmon just like they make it at the restaurant, with a golden crispy skin and a moist interior. It’s very easy to make at home!

Serves 4 | Prep 5 mins | Cook 20-30 mins


  • 4 salmon fillets, skin on ($36.99/kg at Yoros Seafood)
  • 1 tbs olive oil
  • 2tbs capers
  • 75g unsalted butter
  • 1 lemon, juiced
  • 800g potatoes, washed and halved
  • 1 bunch broccoli or broccolini
  • 1 lemon, cut into wedges, to serve

You can source all of the fresh produces from Sam's Country Growers.


  1. Boil potatoes for about 10-15 minutes, or until tender
  2. Pat salmon fillets dry with paper towel and season with salt and pepper to taste
  3. Place 1tbs oil in a large non-stick frying pan over medium-high heat
  4. Cook salmon skin-side down, for 3 minutes or until golden and crisp
  5. Turn and cook for 1 minute or until cooked to your liking. Transfer to a plate and cover with foil to keep warm
  6. Add capers to pan and toss for 1 minute or until they start to pop
  7. Turn heat to low, add butter and stir until melted
  8. Add lemon juice and stir until combined
  9. Season to taste. Transfer sauce to a bowl
  10. Place fry pan over high heat
  11. Saute brocolli in pan juices left over from the sauce, for 2-3 minutes or until bright green and slightly charred
  12. To serve, divide potatoes, broccoli and salmon between plates and spoon over sauce. Servce with lemon wedges
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