Simple salmon

The ultimate crispy salmon is easier than you think, and once you've mastered it, pair it with one of our 4 delicious sauces!

CRISP SKIN SALMON FILLETS

Rub 4 salmon fillets, skin on, with 1 tablespoon olive oil. Season all over with salt. Cook salmon, skin−side down, in a heated frying pan or on a barbecue flatplate for 4 minutes or until skin is crisp and browned. Turn, cook for a further minute or until done as desired. Salmon is best served a little rare in the centre. Serve with grilled lemon halves or one of the toppings opposite.

GREEN MANGO RELISH

Stir 1½ tablespoons each grated palm sugar and fish sauce in a small saucepan over low heat until sugar has dissolved. Cool for 5 minutes. Combine 1 julienned or spiralised green mango with 1½ tablespoons lime juice, 2 chopped shallots and 1 thinly sliced small red chilli. Add sugar mixture; toss gently. Serve on crisp skin salmon fillets with extra sliced small red chilli, if you like.

NAM JIM

Process 3 peeled cloves garlic, 3 fresh long green chillies, seeded, chopped coarsely, ¼ cup fresh coriander leaves, 2 coriander roots, 2 tablespoons fish sauce, 2 tablespoons CSR dark brown sugar, 3 chopped shallots and ¼ cup lime juice until smooth; season to taste. Serve on crisp skin salmon with extra coriander leaves and lime wedges.

SALSA VERDE

Process 2 cups firmly packed fresh flat−leaf parsley leaves, 1½ tablespoons loosely packed fresh lemon thyme leaves, 1 tablespoon capers, 1 crushed clove garlic, 1 teaspoon caster sugar, ½ cup olive oil and 1½ tablespoons white wine vinegar until combined. Season to taste. Serve on crisp skin salmon fillets with extra lemon thyme leaves and chargrilled lemon halves.

CHERMOULLA YOGHURT

Process ½ cup each firmly packed flat−leaf parsley and coriander leaves, 2 chopped cloves garlic, 1 teaspoon each chilli flakes, ground cumin and ground coriander until combined. Add 1 tablespoon each lemon juice and olive oil; process until smooth. Stir in ½ cup Greek−style yoghurt; season. Serve on crisp skin salmon with extra flat−leaf parsley.