Jul 13 2026
Restaurants›Schymik's Kitchen›Crispy Skin Salmon Recipe

Crispy Skin Salmon Recipe

Inspired by Schymik's Kitchen
Time1h
Serves2

8oz pan seared verlasso salmon, local celery pistachio pesto, whittled carrots, grilled broccolini, puree of roasted garlic and cauliflower

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Ingredients

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Salmon

Celery Pistachio Pesto

Vegetables

Roasted Garlic and Cauliflower Purée

Method

Crispy Skin Salmon

  1. 1

    Prepare the Salmon

    Pat the Verlasso salmon fillet dry with paper towels. Rub the skin-side with olive oil, salt, and black pepper.

  2. 2

    Sear the Salmon

    Heat a non-stick skillet over medium-high heat. Once hot, place the salmon skin-side down in the skillet. Cook for about 4-5 minutes without moving, allowing the skin to get crispy. Flip the salmon and cook for an additional 3-4 minutes until cooked through.

Celery Pistachio Pesto

  1. 3

    Make the Pesto

    In a food processor, combine fresh celery leaves, shelled pistachios, minced garlic, olive oil, lemon juice, and salt. Blend until smooth. Adjust seasoning if necessary.

Vegetables

  1. 4

    Prepare and Grill Carrots and Broccolini

    Toss the sliced carrots and trimmed broccolini with olive oil, salt, and black pepper. Grill or sauté over medium heat until slightly charred and tender, about 5-7 minutes.

Roasted Garlic and Cauliflower Purée

  1. 5

    Roast Garlic

    Preheat the oven to 400°F (200°C). Cut the top off the whole garlic bulb, drizzle with olive oil, and wrap in foil. Roast in the oven for 30-35 minutes until soft.

  2. 6

    Cook Cauliflower

    While the garlic is roasting, steam or boil the chopped cauliflower in vegetable broth until tender, about 10-12 minutes.

  3. 7

    Make the Purée

    Once the garlic is roasted and cooled slightly, squeeze the cloves out into a blender. Add the cooked cauliflower, remaining olive oil, salt, and black pepper. Blend until smooth, adding more broth if needed for desired consistency.

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