Olive Magazine
Crispy Salmon Recipe with Quick Pickles

Crispy soy salmon with quick pickles

Published: March 8, 2019 at 12:22 pm
  • Preparation and cooking time
    • Total time
    • + pickling
  • Easy
  • Serves 2

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


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


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


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


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