Salmon With Sizzled Nut Salsa
Salmon with Sizzled Nut Salsa is a dish that brings together the rich, tender flavors of perfectly cooked salmon with a crunchy, flavorful nut salsa that really wakes up your…
Tip: save now, cook later.Salmon with Sizzled Nut Salsa is a dish that brings together the rich, tender flavors of perfectly cooked salmon with a crunchy, flavorful nut salsa that really wakes up your taste buds. The salsa adds a lovely sizzle and crispness, making each bite exciting and full of texture. It’s a simple dish, but with flavors that feel special and fresh.
I love making this salmon when I want something a little fancy, but don’t want to spend hours in the kitchen. The nut salsa is quick to prepare, and I enjoy how the nuts toast up with a little spice and tang, giving the salmon a crunchy topping that’s just the right contrast to the soft fish. It feels like a treat every time I serve it.
Whenever I make this dish, I like to serve it with a side of steamed greens or a light salad to keep things balanced and fresh. It’s the kind of meal that feels just right for a cozy dinner at home or when I’m hosting friends and want something that looks impressive but is really easy to put together. Plus, the nut salsa keeps everyone asking for the recipe!
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets with skin are best for a crispy finish. If you can’t find fresh, frozen works fine—just thaw completely before cooking. Skin-on helps keep the fish moist and adds great texture.
Roasted nuts: Cashews and peanuts add a nice crunch and flavor. You can try almonds, walnuts, or pecans as alternatives. Just make sure to chop them so they toast evenly.
Green chili: This adds a little heat and brightness. Feel free to skip it or use a milder pepper like poblano if you prefer less spice.
Soy sauce & lime juice: They offer savory and tangy notes. Low-sodium soy can be used for a lighter taste. Lemon juice can substitute lime if needed.
Fresh cilantro: This herb freshens up the dish. If you’re not a fan, try parsley or basil for a different twist.
How Can I Get Crispy Salmon Skin Without Sticking or Tearing?
Crispy skin makes a big difference here. To get it right:
- Pat the salmon dry; moisture means more sticking.
- Heat your pan and oil well before adding fish skin-side down.
- Press the fillet gently with a spatula for 10-15 seconds to keep the skin flat.
- Cook undisturbed for 4-5 minutes until the skin is golden and releases easily.
- Flip and cook the other side just until done (about 2-3 mins).
Remember, don’t move the fish around too much or you’ll lose that crisp skin. Use medium-high heat to avoid burning while keeping the fish moist inside.
Equipment You’ll Need
- Nonstick or stainless steel skillet – perfect for cooking salmon evenly and getting crispy skin without sticking.
- Spatula – helps flip the salmon gently without breaking the fillets.
- Knife and cutting board – to chop nuts, garlic, chili, and cilantro easily and safely.
- Small mixing bowl – great for combining soy sauce, lime juice, and brown sugar before adding to the salsa.
Flavor Variations & Add-Ins
- Swap salmon for trout or cod to try a lighter or milder fish that still pairs well with nut salsa.
- Use toasted almonds or walnuts in the salsa for a different crunch and flavor profile.
- Add a squeeze of fresh orange juice with lime for a sweeter citrus twist in the salsa.
- Mix in chopped fresh mint or basil with the cilantro to change the herbal note in the salsa.
Salmon With Sizzled Nut Salsa
Ingredients You’ll Need:
For the Salmon:
- 2 salmon fillets (about 6 oz each), skin on
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil (for cooking salmon)
For the Sizzled Nut Salsa:
- 2 tbsp vegetable oil (for salsa)
- 1/3 cup roasted nuts, chopped (such as cashews and/or peanuts)
- 2 garlic cloves, finely minced
- 1 small green chili, finely chopped (optional, adjust for heat preference)
- 2 tbsp soy sauce
- 1 tbsp lime juice (freshly squeezed)
- 1 tsp brown sugar or honey
- 1/4 cup fresh cilantro leaves, coarsely chopped
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 10 minutes to cook, for a total of around 20 minutes. It’s quick, fresh, and perfect for a weekday dinner or when you’re short on time but want something special!
Step-by-Step Instructions:
1. Prepare the Salmon:
Pat the salmon fillets dry with paper towels. Season both sides generously with salt and pepper. This will help the skin crisp up nicely and the fish to have great flavor.
2. Cook the Salmon:
Heat olive oil in a skillet over medium-high heat. Place the salmon in the pan skin-side down. Cook without moving it for about 4 to 5 minutes, or until the skin is crispy and the salmon is cooked about two-thirds through. Then, flip the fillets and cook for another 2 to 3 minutes, or until the salmon is just cooked through. Remove from the pan and keep warm on a plate.
3. Make the Sizzled Nut Salsa:
In the same skillet, reduce the heat to medium and add the vegetable oil. Once hot, add the minced garlic and chopped green chili. Sauté for about 30 seconds until fragrant, but be careful not to burn the garlic.
Next, stir in the chopped nuts and cook, stirring often, until the nuts toast and the mixture starts to sizzle and turn golden brown, about 2 to 3 minutes.
Add the soy sauce, lime juice, and brown sugar or honey, stirring to combine. Let the sauce bubble and reduce slightly to coat the nuts evenly.
Remove from the heat and stir in the chopped cilantro leaves for a fresh burst of flavor.
4. Serve:
Spoon the warm sizzled nut salsa generously over the cooked salmon fillets. Serve immediately with steamed rice or a fresh green salad to complete the meal.
Can I Use Frozen Salmon for This Recipe?
Yes, you can! Just make sure to thaw the salmon completely in the fridge overnight before cooking. Pat it dry to remove excess moisture for the best crispy skin.
What Can I Substitute for Green Chili?
If you prefer less heat, omit the chili or substitute with a mild pepper like poblano. For a different flavor, try a small pinch of smoked paprika or red pepper flakes.
How Should I Store Leftovers?
Keep any leftover salmon and salsa in an airtight container and refrigerate for up to 2 days. Reheat gently in a pan or microwave to avoid drying out the fish.
Can I Make the Nut Salsa Ahead of Time?
Yes! You can prepare the nut salsa in advance and reheat it briefly before serving. Just be sure to stir in fresh cilantro right before topping the salmon for the best taste.