Crispy-Skin Salmon with Jasmine Rice & Quick Pickled Cucumber Salad

Recipe by @mitchell

Crispy, golden salmon skin over fragrant jasmine rice, with a quick vinegar-pickled cucumber salad that stays crisp and tangy.

Crispy-skin salmon over fluffy jasmine rice is a fast, high-impact dinner: the skin turns deeply golden and shatter-crisp while the rice stays fragrant and tender. The quick cucumber salad adds tangy crunch with a garlicky, sesame-kissed vinegar dressing that holds up even after sitting. Make it when you want restaurant-style texture without complicated prep.

IngredientsMetricUS

For the Salmon

• 2 fillets salmon fillets (skin-on), none
• 1.5 tsp kosher salt, divided
• 0.5 tsp black pepper, none
• 1 tbsp neutral oil (avocado/canola/grapeseed), none
• 1 tbsp unsalted butter, none
• 1 tbsp lemon juice, none
• 0.25 tsp togarashi, optional

For the Jasmine Rice

• 0.75 cup jasmine rice, rinsed
• 1.25 cups water, none
• 0.25 tsp kosher salt, none
• 1 tbsp rice vinegar, none
• 1 tbsp cilantro or scallions, chopped

For the Quick Pickled Cucumber Salad

• 1 large cucumber, thinly sliced
• 0.25 tsp kosher salt, none
• 0.5 cup rice vinegar, none
• 1.5 tbsp sugar, none
• 1 tbsp water, none
• 1 clove garlic clove, grated or finely minced
• 0.5 tsp toasted sesame oil, none
• 0.25 tsp red pepper flakes, none
• 1 tbsp toasted sesame seeds, none
• 1 tbsp cilantro or mint, chopped

Instructions

1. Pat the salmon fillets dry with paper towels. Season both sides with salt and pepper, using about 1 1/2 teaspoons salt total.
2. Thinly slice the cucumber. Toss the slices with 1/4 teaspoon salt in a bowl and set aside.
3. Grate/mince the garlic.
4. Rinse the jasmine rice under cold water until the water runs mostly clear.
5. In a small pot, combine rinsed jasmine rice, water (or broth), and 1/4 teaspoon salt. Bring to a boil over high heat, then cover and reduce to low. Cook 12 minutes, then turn off heat and let it steam (covered) 10 minutes. Fluff with a fork, stir in rice vinegar if using, taste and adjust salt if needed, then cover to keep warm.
6. In a bowl, whisk rice vinegar, sugar, 1 tablespoon water, minced/grated garlic, and red pepper flakes if using.
7. Squeeze excess moisture from the salted cucumbers right before dressing so they stay crisp, then add cucumbers to the pickling liquid and toss. Let sit at least 10 minutes (longer is even better, up to 30–45).
8. Heat a skillet over medium-high heat. Add the neutral oil. Place salmon in the pan skin-side down and press gently with a spatula for 10–15 seconds so the skin makes full contact. Cook undisturbed 4–6 minutes, until the skin is deeply golden and crisp and the fish releases easily from the pan. Flip carefully and cook 1–2 minutes more (or until the center is just cooked to your liking). Optional finish: reduce heat to low, add butter and spoon it over the salmon for 30 seconds. Turn off heat and squeeze a little lemon juice over the salmon if using. Finish with a pinch of togarashi right before searing (or just after flipping) if using.
9. Divide jasmine rice between two bowls/plates. Top with salmon. Spoon pickled cucumber salad alongside (or over top). Finish with sesame seeds and chopped herbs if using.

More from @mitchell

Tomahawk-Style Pork Rib Chop with Peach-Tomato Pan SauceTraditional Bread Pudding with Crème AnglaiseBanoffee Pie with Whole BananasTurkey & Three Bean ChiliChicken Shawarma BowlsThai Green Curry with Chicken Breast