Crispy Skin Salmon Recipe

Prepare herb butter

In a small bowl, combine the softened unsalted butter, chopped parsley, chopped dill, lemon zest, lemon juice, minced garlic and 1/4 tsp salt. Mix until homogenous. Taste and adjust lemon or salt if needed. Refrigerate while you cook or keep at room temperature if using immediately.

Dry and season salmon

Pat salmon fillets very dry with paper towels (especially the skin). Season both sides lightly with kosher salt and freshly ground black pepper, using about 1/2 tsp salt per side total (included in ingredient salt measurement).

Crisp the skin

Heat a large nonstick or stainless-steel skillet over medium-high heat until hot (1–2 minutes). Add 2 tbs olive oil and swirl. Place salmon fillets skin-side down in the pan, pressing gently with a spatula for 10 seconds to prevent curling. Reduce heat to medium and cook skin-side down, undisturbed, for 5–7 minutes depending on thickness until the skin is deeply golden and crisp and the sides are cooked about two-thirds of the way. If some stubborn sticking occurs, give it another 30–60 seconds — it will release when properly seared.

Finish in pan

Flip the fillets carefully and cook flesh-side for 30–90 seconds for medium-rare to medium (longer if you prefer well-done). During the last 30 seconds, add a tablespoon of the prepared herb butter to the pan and spoon the melted butter over the top of each fillet to finish (baste). Remove salmon to a warm plate and tent loosely with foil while you finish vegetables and orzo.

While salmon is resting, bring 3 cups water to a boil in a medium saucepan. Add 1/2 tsp kosher salt and 1 tsp olive oil, then stir in 1 cup orzo. Cook uncovered, stirring occasionally, until al dente (about 8–9 minutes; check package for exact timing). Drain in a fine-mesh strainer reserving about 1/4 cup pasta water. Return orzo to the pot off the heat and toss with 1 tablespoon of the prepared herb butter (from the butter reserve) to coat. If it seems dry, add up to 1–2 tbs reserved pasta water. Keep covered and warm.

In a large skillet over medium-high heat, add 1.5 tbs olive oil. Once shimmering, add the sliced garlic and red pepper flakes and sauté 20–30 seconds until fragrant but not browned.

Add the zucchini half-moons and sauté 2–3 minutes, stirring occasionally, until they begin to brown along the edges but still have bite. Add the asparagus pieces, season with salt and pepper to taste, and continue to sauté 2–3 more minutes until asparagus is bright green and just tender-crisp.

Squeeze half a lemon over the vegetables, toss to combine and remove from heat. If you like, stir in 1 teaspoon of the herb butter for extra gloss and flavor.

Divide the warm orzo among four plates or bowls. Arrange the sautéed zucchini and asparagus alongside or on top of the orzo.

Place a salmon fillet on each portion, skin-side up so the crisp skin stays crisp. Top each fillet with a generous dollop (about 1 tbs) of the lemony herb butter so it melts over the warm fish.

Garnish with extra chopped fresh herbs and lemon wedges. Serve immediately.