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A piece of grilled fish with crispy skin is served on a bed of leafy greens, garnished with chopped herbs, pink salt, and blue edible flowers.

White Ora King Salmon w/ Green Goddess

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A skin-on White Ora King salmon filet pan-seared to perfection for crispy skin and juicy interior, served over a bright green goddess salad made with fresh head lettuce and lemon. This recipe is straightforward but delivers big on freshness and textural contrast. Good for a quick weeknight or an impressive dinner.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 1
Course: Main Course, Seafood
Cuisine: American
Calories: 23
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 6-8 oz skin-on salmon filet
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • 1 tablespoon Single & Fat olive oil
  • 1 lemon juice and wedges
  • 1 head lettuce washed, dried, torn
  • 1 cup green goddess dressing

Equipment

  • Cast iron or stainless steel skillet
  • Salad Bowl
  • Chef press or weighted spatula
  • Fish spatula or regular spatula

Method
 

  1. Season both sides of the salmon filet evenly with kosher salt and freshly ground black pepper.
  2. Preheat skillet over medium-high heat. Add 1 tablespoon olive oil and heat until shimmering but not smoking.
  3. Place salmon in skillet skin-side down. Use a chef press or weighted spatula to press down firmly for even contact.
  4. Cook undisturbed for 3–4 minutes, until skin is crispy and releases easily from pan.
  5. Remove salmon from skillet and let rest skin side up on a plate for 4 minutes.
  6. Return salmon to hot skillet and cook for 3 minutes skin side down again. Carefully flip and cook for an additional 1 minute on the flesh side.
  7. Remove salmon from pan and let rest while you finish the salad.
  8. Toss torn head lettuce with green goddess dressing, a squeeze of lemon, and salt to taste.
  9. Plate the salad, then top with the rested salmon filet. Garnish with additional lemon wedges if desired. Serve immediately.

Nutrition

Calories: 23kcalCarbohydrates: 4gProtein: 2gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.01gSodium: 8mgPotassium: 389mgFiber: 2gSugar: 2gVitamin A: 5399IUVitamin C: 6mgCalcium: 57mgIron: 2mg

Notes

Storage: Best right off the pan while the skin is still crackling. Salmon and dressed greens don't hold together well, so if you have leftovers, keep the fish and salad separate; the salmon reheats gently in a low oven, and the salad is better tossed fresh next time rather than saved dressed.

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