Curtis Stone’s crispy skin salmon
Curtis Stone’s crispy skin salmon is a easy Australian recipe that serves 2. 350 calories per serving. Recipe by Coles on YouTube.
Prep: 10 min | Cook: 9 min | Total: 28 min
Cost: $12.44 total, $6.22 per serving
Ingredients
- 2 fillets Salmon Fillet (Skin‑on, about 8 oz each, fresh)
- 1 tablespoon Olive Oil (High smoke‑point oil for searing)
- 1/2 teaspoon Kosher Salt (Season both sides of the salmon)
- 1/4 teaspoon Black Pepper (Freshly ground, optional)
- 1 whole Lemon (Cut into wedges for serving)
Instructions
Dry and Incise the Skin
Pat the salmon fillets dry with paper towels. Using a sharp knife, make a shallow incision through the skin from tail to head to prevent the skin from curling.
Time: PT3M
Season the Fillets
Season both sides of the fillets with kosher salt and freshly ground black pepper.
Time: PT2M
Heat the Pan
Place the non‑stick skillet on the stove, add 1 tablespoon of olive oil, and set the heat to medium‑high. Start with the pan cold; the oil will heat as the pan does.
Time: PT2M
Temperature: medium‑high
Sear the Skin Side
Lay the salmon fillets skin‑side down in the cold pan. Press gently with a spatula for the first 30 seconds, then let cook undisturbed. After about 2 minutes you’ll hear a sizzle; continue for another 3 minutes until the skin is deep golden and crisp.
Time: PT5M
Temperature: medium‑high
Flip Briefly
Using tongs or a fish spatula, flip the fillets and sear the flesh side for about 1 minute.
Time: PT1M
Temperature: medium‑high
Finish in the Oven
Transfer the skillet (or move the fillets to a pre‑heated baking tray) into a 400°F oven and roast for 3 minutes, or until the interior reaches your desired doneness.
Time: PT3M
Temperature: 400°F
Rest and Serve
Remove the salmon from the oven, let rest on a plate for 2 minutes, then serve with lemon wedges.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 30 g
- Carbohydrates
- 0 g
- Fat
- 22 g
- Fiber
- 0 g
Dietary info: Pescatarian, Gluten‑Free, Low‑Carb
Allergens: Fish
Ingredient Substitutions
- Instead of Salmon Fillet: Barramundi fillet, Trout fillet
- Instead of Olive Oil: Canola oil, Grapeseed oil
- Instead of Kosher Salt: Sea salt
- Instead of Black Pepper: White pepper
- Instead of Lemon: Lime
Equipment Needed
- Non‑Stick Skillet
- Oven
- Baking Tray
- Paper Towels (optional)
- Sharp Knife
- Fish Spatula or Tongs
- Plate for Resting (optional)
Critical Steps — Do Not Skip
- Start the salmon skin‑side down in a cold pan.
- Make a shallow incision in the skin to keep it flat.
- Do not move the fillet while the skin is rendering.
- Finish the fillet in a hot oven for a few minutes.
Chef Tips from the Video
- Pat the salmon dry with paper towels – moisture is the enemy of crisp skin.
- Press the fillet gently with a spatula for the first 30 seconds to keep the skin flat.
- Use an oil with a high smoke point to avoid burning.
- Serve immediately; the skin loses crispness as it sits.
Troubleshooting
Skin does not become crispy.
Make sure the skin is completely dry before cooking and start the fillet in a cold pan. Increase the heat slightly after the first minute if needed.
Fish sticks to the pan.
Allow the skin to render fully before attempting to move it; it will release naturally once crisp.
Salmon is overcooked after oven step.
Reduce oven time to 2 minutes or use a lower oven temperature (375°F) and check internal temperature (125°F for medium).
Storage
Refrigerator: Store in an airtight container for up to 2 days.
Freezer: Wrap tightly in foil and freeze for up to 2 months; reheat gently.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Season the salmon up to 30 minutes ahead and keep refrigerated; the skin will stay dry.
- Pre‑heat the oven while the pan is searing to save time.
Frequently Asked Questions
What is the cultural significance and history of crispy skin salmon in Australian cuisine?
Crispy skin salmon has become a staple in modern Australian home cooking, reflecting the country's love for fresh seafood and simple, health‑focused meals. It showcases the Australian emphasis on quick, flavorful dishes that let high‑quality ingredients shine.
What traditional regional variations of salmon with crispy skin exist in Australian cuisine?
While the basic technique is nationwide, coastal regions often pair the salmon with native herbs like lemon myrtle or serve it alongside a beetroot salad. In the southern states, it may be accompanied by a dill and mustard sauce.
How is crispy skin salmon traditionally served in Australian households?
It is typically served hot with a wedge of lemon, a simple green salad or roasted vegetables, and sometimes a side of quinoa or rice. The focus is on the crisp skin and moist flesh rather than heavy sauces.
On what occasions is crispy skin salmon commonly prepared in Australia?
Crispy skin salmon is popular for quick weeknight dinners, weekend family meals, and even for outdoor barbecues when cooked on a grill using the same cold‑start method.
What other Australian dishes pair well with crispy skin salmon?
It pairs beautifully with a classic Aussie beetroot and feta salad, roasted sweet potatoes, or a side of garlic‑sautéed green beans. A glass of chilled Sauvignon Blanc is a common beverage pairing.
What makes crispy skin salmon special in Australian cuisine?
The technique delivers a restaurant‑quality texture at home, highlighting the natural flavor of the fish while keeping the dish light and nutritious—values that align with contemporary Australian eating habits.
What are the most common mistakes to avoid when making crispy skin salmon?
Common errors include not drying the skin, starting the fillet in a hot pan (which causes the skin to puff), moving the fish before the skin has rendered, and overcooking the flesh during the oven finish.
Why does this recipe start the salmon in a cold pan instead of a pre‑heated one?
Starting cold allows the skin to make full contact with the pan as it heats gradually, preventing the skin from curling and ensuring even rendering of fat for maximum crispness.
Can I make this crispy skin salmon ahead of time and how should I store it?
Yes, you can season the fillets up to 30 minutes ahead and keep them refrigerated. After cooking, store leftovers in an airtight container in the fridge for up to 2 days; reheat gently in a hot pan to revive the crisp skin.
What does the YouTube channel Coles specialize in?
The YouTube channel Coles focuses on easy, everyday recipes that use ingredients readily available at Coles supermarkets, emphasizing quick preparation, family‑friendly meals, and practical cooking tips.
How does the YouTube channel Coles' approach to Australian seafood cooking differ from other cooking channels?
Coles highlights simple, supermarket‑sourced techniques like the cold‑pan method for salmon, aiming for minimal equipment and short cook times, whereas many other channels may use more elaborate preparations or specialty ingredients.
Last updated: August 30, 2026
