Crispy Salmon with Charred Spinach and Chili Oil
Ingredients
- 4 fillets (6 oz each)salmon fillets (skin-on)
- 10 ouncesfresh spinach
- 4 tablespoonsolive oil
- ½ teaspoonred pepper flakes
- 4 clovesgarlic
- 1lemon
- ·kosher salt
- ·black pepper
Prep
- 01
Mince 4 cloves garlic.
- 02
Cut 1 lemon into wedges for squeezing.
Method
- 01
Pat the salmon fillets dry with paper towels and season both sides generously with salt and pepper.
- 02
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, lay the salmon skin-side up and cook for 5–6 minutes until the skin is crispy and the flesh is opaque halfway up the side.
- 03
Flip the salmon and cook skin-side down for another 2 minutes to finish. Transfer to a plate.
- 04
In the same skillet, add the remaining 2 tablespoons olive oil and the red pepper flakes. Cook for 30 seconds until fragrant.
- 05
Add the spinach in batches, stirring as it wilts, until all greens are tender and any excess moisture has evaporated, about 3–4 minutes.
- 06
Squeeze the lemon over the spinach and toss to coat. Taste and adjust salt and pepper.
- 07
Divide spinach among plates and top each with a salmon fillet. Drizzle any pan juices over the top and serve immediately.
Spice Tips
The red pepper flakes deliver a warm background heat. For bold fire, double them to 1 teaspoon or add a pinch of cayenne pepper. If you prefer milder heat, use 1/4 teaspoon red pepper flakes and finish with fresh cilantro or basil for brightness instead.
The salmon can be cooked while you heat the pan — total time under 20 minutes. For extra heat, add a pinch of cayenne to the oil in step 4. A squeeze of fresh lime works just as well as lemon.