Byron’s Crispy Skin Salmon

My husband, Byron, is the king of cooking salmon to perfection, so this is an ode to him. He cooks up this juicy salmon fillet and we enjoy it with a colourful salad.

In this pic, we had it with my Carla’s Classic, which is basically an excuse for throwing all the veggies we have into a bowl and drizzling them with yummy vinaigrette! The recipe’s in my book plus a whole heap of other salads, or just whip up one of your family favourites and serve it on the side.

Serves 2


2 skin-on salmon fillets (approx. 200g each)

salt and pepper, to taste

2 tbsp coconut oil

1 garlic clove, crushed or finely chopped

1 thumb tip-size piece fresh ginger, grated

1 small or ½ large red chilli, finely chopped


Give the salmon skin a good sprinkle with salt, then set aside.

Place a non-stick pan over high heat and add coconut oil. Once the oil has melted, add the garlic, ginger and chilli and stir to add flavour and fragrance to the pan but be careful not to burn.

Once the pan is very hot, add the two salmon fillets skin down. Move the fillets around the pan every so often to ensure all the oil and flavour is being taken in by the fillets as they cook.  Cook for 4-5 minutes or until skin is nice and crispy. Turn and cook for a further few minutes or to your liking (see Tip).


Oily fish are great source of Omega 3.

Some people love their salmon well done (we found overcooked salmon everywhere in our European travels!). But, personally, I like it best when still slightly underdone on the inside so that it breaks off and melts in your mouth. Remember, fish keeps cooking when you take it off the heat, so it’s always best to turn the heat off before it reaches the point you like to eat it.