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Crsipy salmon skin and pan fried salmon served with a nicoise salad.

Salmon Nicoise with Extra Crispy Skin

Salmon served with skin that is extra crispy, and with the French classic, the salad nicoise.

Course Main Course
Cuisine French
Keyword crispy salmon skin, Nicoise salad recipe, salmon salad recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 people
Calories 884 kcal
Author Nicolas


Lemon, Caper and Anchovy Dressing

  • tablespoons of fresh lemon juice
  • 1 anchovy fillet
  • teaspoon of capers
  • 3 tablespoons of extra virgin olive oil
  • 1 garlic clove peeled
  • 1 teaspoon of dijon mustard
  • Salt and pepper for seasoning

Crispy Salmon Nicoise

  • 2 tablespoons of olive oil
  • 4 baby potatoes/new potatoes washed and cut into inch-thick dices
  • 4 large eggs at room temperature
  • 4-5 blocks of ice
  • 4 Salmon portions with skin on make sure they are scaled
  • 160 g of marinated jarred/tinned artichokes quartered
  • 200 g of cherry tomatoes halved
  • 100 g of pitted black olives halved
  • 300 g of cos lettuce leaves washed dried and ripped into chunky pieces
  • A good handful of flat-leaf parsley roughly chopped
  • 2 teaspoons of capers
  • 1 shallot peeled and thinly sliced


Lemon, Caper and Anchovy Dressing

  1. Put all of the dressing ingredients in a blender, season with salt and pepper, and then blitz for about 1 minute until you have a nice smooth dressing.

Salmon Nicoise

  1. Pre-heat a frying pan over medium-high heat for a minute or 2. Add your olive oil, then add your potatoes, fry for about 10 minutes until cooked and golden brown tossing/stirring occasionally. When the potatoes are done, season them with salt and pepper, turn the heat off and transfer them onto kitchen paper to drain, do not discard the pan.

  2. Meanwhile, bring a pot of water up to a gentle simmer, then gently lower your eggs in the simmering water. Cook the eggs for 8 minutes. Whilst the eggs are cooking, put your ice into a bowl of cold water.

  3. Once the eggs are cooked, transfer them into the ice water to shock them. Crack them, then carefully peel them. One the eggs are peeled, quarter the them.

  4. Put the artichokes, cherry tomatoes, black olives, coz lettuce, parsley, capers and sliced shallots in a bowl and use you clean hands to mix the ingredients together until well combined.

  5. Dry your salmon skin with kitchen paper, then cut a couple of incisions in the salmon skin, season the salmon on both sides with salt and pepper, pre-heat the frying pan again on high heat, ensuring it is nice and hot. Add the rest of your olive oil and then gently place the salmon in the pan skin side down. Fry for 4 minutes, then use a fish slice to carefully flip the salmon, fry for another 1-2 minutes on the other side and transfer the salmon to a plate or board.

  6. Carefully remove the skin away from the salmon, use a small knife to help you. Get the pan back on the heat (add a touch for olive oil if need be) and add your skin back to the pan to fry on the side that isn't crispy. Fry for about 30-60 seconds, then transfer onto kitchen paper to drain.


  1. Add your dressing to the salad mixture, then mix together with you clean hands.

  2. Serve the salmon on a plate with the crispy skin. Add some of your salad mixture on the side. Garnish with your crispy potatoes and your eggs.

Recipe Notes

  • If you want this dish to be extra healthy, you can poach the salmon instead of pan frying it. I show how to poach salmon in this Flaked Salmon Salad recipe post.
  • There are a lot of elements to this salad recipe, so make sure all of your ingredients are prepared before you start cooking.
  • Make some incisions on the salmon skin and dry it out before you start frying it.
  • To make the skin extra crispy, carefully remove it with a small knife once the salmon is cooked, and then fry the skin on the other side for about half a minute.
  • Tuna is a great alternative to salmon.
  • If you don't have a blender for the dressing, whisk the lemon, mustard, olive oil, salt and pepper together to create a vinaigrette. Then chop the capers, anchovy and garlic really fine before adding them to the dressing.
  • If you don't like anchovies, you don't have to add it to the dressing.
  • Since anchovies are already quite salty, be careful with how much salt you add to the dressing.
  • Canned tuna or salmon can be a cheap and quick alternative to fresh fish if you're on a budget.
Nutrition Facts
Salmon Nicoise with Extra Crispy Skin
Amount Per Serving
Calories 884 Calories from Fat 473
% Daily Value*
Fat 52.5g81%
Saturated Fat 4g25%
Cholesterol 187mg62%
Sodium 513mg22%
Potassium 500mg14%
Carbohydrates 24.9g8%
Fiber 6.7g28%
Sugar 4g4%
Protein 11g22%
Calcium 87mg9%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.