Crispy-Skinned Salmon

Submitted by: Judith Lebel, Montreal

“This easy recipe can be made in advance and is always a big hit as an appetizer. I’ve served it on several occasions and was always pleased so see how much people liked it!”



  • 2 tbsp(s) Butter
  • 3 Leeks, white and light green portion only, thinly sliced
  • To taste ml(s) Salt
  • To taste ml(s) Pepper
  • 1/4 cup(s) Water

Red wine sauce

  • 1 cup(s) Pinot noir
  • 2 tbsp(s) Balsamic vinegar
  • 1/4 cup(s) Chopped shallots
  • 2 tbsp(s) Chopped fresh tarragon
  • 1/2 cup(s) Cold butter, diced


  • 4 Salmon fillets, 6 oz each, skin on
  • 1 tsp(s) Ground coriander
  • 1 tsp(s) Cinnamon
  • 1 tsp(s) Ground black pepper
  • 1 tbsp(s) Olive oil
  • To taste ml(s) Salt

Cooking Instructions

  1. Heat a skillet over medium heat. Add butter and, when it sizzles, add leeks. Sauté for 2 minutes, then season with salt and pepper. Add ¼ cup water and cook until water has evaporated and leeks are very soft, about 3 to 4 minutes. The leeks should not brown. Reserve.

  2. Combine wine, vinegar, shallots and tarragon in a pot. Bring to a boil and boil until reduced by half. Reduce heat to low and whisk in butter slowly until butter is absorbed and sauce is thickened. Season with salt and pepper and reserve. Reheat gently when needed.

  3. Draw the blunt side of a knife over the salmon skin to release any water. Pat salmon skin with a paper towel.

  4. Combine coriander, cinnamon and pepper in a small bowl. Season flesh side of salmon with salt, then rub with spice mixture. Do not season skin side.

  5. Heat a nonstick skillet on medium-high heat. Add oil. Place fish skin-side down and sear 4 minutes or until skin is crisp and releases easily from the pan. Reduce heat to medium and flip onto flesh side. Cook 3 to 5 minutes more (depending on thickness) or until salmon is still slightly pink inside.

Prep Time


Cook Time



4 - 6



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