Crispy Salmon Recipe with Quick Pickles

Crispy soy salmon with quick pickles

  • serves 2
  • Easy

A juicy, perfectly cooked fillet of fish with crisp skin that crackles when cut is a thing of beauty – but one that can be tough to achieve. Follow these simple steps, whatever fish you're cooking, and you'll get it right, every time

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Try this crispy soy salmon recipe with quick pickles, then check out more salmon recipes such as our sticky ginger salmon.



  • jasmine rice 120g
  • salmon 2 x 200g fillets
  • vegetable oil 2 tsp
  • butter 25g
  • garlic 2 cloves, crushed
  • ginger a thumb-sized piece, finely grated
  • mirin 3 tbsp
  • soy sauce 2 tbsp
  • caster sugar ½ tbsp


  • rice vinegar 75g
  • caster sugar 25g
  • cucumber ¼, halved and thinly sliced
  • radishes a handful, thinly sliced
  • red chilli 1, deseeded, halved and thinly sliced


  • Step 1

    To make the quick pickles, put the vinegar, sugar, 50ml of water and a pinch of salt into a small pan and heat gently until the sugar is dissolved. Put the cucumber slices, radishes and chilli into a bowl, pour over the hot pickling liquid and leave until completely cool, turning every now and again.

  • Step 2

    Put the rice into a small pan with 240ml of water and a pinch of salt. Bring to the boil, put on a lid and simmer gently for 10 minutes, then leave to steam for a further 10 minutes, or until ready to serve, then fluff up with a fork.

  • Step 3

    Heat a non-stick frying pan over a high heat and pat the salmon fillets dry with kitchen paper. Drizzle the fillets all over with the oil, then season with salt.

  • Step 4

    Put the salmon into the pan, skin-side down, and carefully press so the skin remains flat and in contact with the pan. Cook for 3 minutes, without moving the fillets. Flip (the fillets should have released themselves from the pan), add the butter and cook for 1 minute, basting with the butter, then move onto a plate, skin-side up, to rest. The fish should feel firm but have a little give when pressed.

  • Step 5

    Add the garlic and ginger to the pan, and stir for 1 minute before adding the mirin, soy and sugar. Bubble for a few minutes until reduced and a little syrupy.

  • Step 6

    Spoon the rice onto 2 plates, with a pile of drained pickles, the crispy salmon fillet, skin-side up, and a drizzle of the sauce.

Discover our best salmon recipes...

Cajun Salmon Recipe with Rosemary Sweet Potato Wedges


Nutritional Information

  • Kcals 883
  • Fat 44.5g
  • Saturates 12.4g
  • Carbs 72.3g
  • Sugars 19.3g
  • Fibre 2.3g
  • Protein 47g
  • Salt 2.5g