2025 Crispy Salmon with Salt & Pepper Scallion Rice and Tangy Vinegar Pickles - $15 Recipe

For perfectly crispy salmon skin, start cooking your fillets in a cold pan and gradually increase the heat. This technique helps render the skin’s fat slowly, resulting in a golden, crunchy crust. Ideal for cast iron or nonstick pans—avoid stainless steel for best results.

Pro tip: If making rice at home isn’t your thing, easily grab steamed rice from your local restaurant to save time and still enjoy this delicious meal. — Andy Baraghani

Recipe Details

2024 Crispy Salmon with Salt & Pepper Scallion Rice and Tangy Vinegar Pickles

Serves: 4

Category: American, Dinner, Main Course

Prep & Cook Time: 8 minutes

Why You'll Love This Recipe:

Craving perfectly crispy salmon? This recipe delivers tender salmon with a satisfying crunch, complemented by tangy pickled cucumbers that brighten every bite.

Ingredients:

• 5 medium Persian cucumbers or 1 large English cucumber, thinly sliced
• Kosher salt
• 3–4 tbsp (45–60 mL) unseasoned rice vinegar
• 1 1/2 tsp (7.5 mL) honey
• 2 tbsp (30 mL) neutral oil such as avocado oil
• 4 skin-on salmon fillets (4–6 oz / 113–170 grams each)
• 6 scallions, thinly sliced
• 6 cups (about 800 grams) steamed short-grain white or brown rice
• Freshly ground black pepper, to taste

Make Ahead Tip:

Pickle the cucumbers up to 3 days in advance. Keep covered and refrigerated for optimal flavor.

Step-by-Step Instructions:

1. Place cucumbers in a medium bowl, sprinkle with 1 tsp kosher salt, and toss. Using your hands, gently squeeze to release excess water. Drain and set aside.
2. Whisk rice vinegar and honey in a small bowl. Pour over cucumbers, toss to coat, and chill.
3. Heat oil in a large cast iron skillet over medium heat. Season salmon with salt and place skin-side down in the pan.
4. Press gently with a spatula to ensure even contact. Cook 6–8 minutes until skin is golden and crisp, and the sides are opaque but the top remains slightly translucent.
5. Flip fillets carefully, turn off heat, and cook on the other side for 30 seconds to 1 minute using residual heat.
6. Mix scallions into steamed rice, season with salt and plenty of black pepper. Serve rice topped with salmon and chilled pickled cucumbers on the side or on top.

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