Crisp-Skin Salmon with Charred Lime

• 1.2skin-on salmon fillets, fresh, 150-170 g each, pin bones removed
• 2.⅛tspsalt
• 3.1tbspneutral high-smoke-point oil, avocado or grapeseed
• 4.½tspsmoked paprika
• 5.¼tspground cumin
• 6.1lime, halved
• 7.1tbspextra virgin olive oil, to finish
• 8.10gdill or coriander, roughly torn

• 🧂Lower-salt version: an eighth teaspoon of salt in the rub, and fresh salmon. Squeeze the charred lime over the fish before reaching for more salt.
• 🐟Buy fish and seafood fresh at the wet market, and freeze it at home if it is for later in the week. Frozen fish and prawns from the shop are often soaked in salt water or phosphate, which adds a lot of salt.

Method

1. 01Pat the salmon dry all over, the skin side especially. If there is time, leave the fillets skin-side up and uncovered in the fridge for 15 minutes. Dry skin is what crisps.
2. 02Mix the salt, smoked paprika and cumin. Rub it over the flesh side only and keep the skin side bare so the paprika does not scorch in the pan.
3. 03Heat the neutral oil in a heavy skillet over medium-high until it shimmers. Lay the fillets in skin-side down, away from you, and press each one flat with a spatula for 20 to 30 seconds so the skin stays in full contact with the pan.
4. 04Leave them alone. Cook skin-side down for 5 to 6 minutes, until the flesh turns opaque about two-thirds of the way up the side and the skin releases from the pan on its own.
5. 05Flip and cook the flesh side for 1 to 2 minutes, until just cooked through with a slightly translucent centre at the thickest point. Move to a plate skin-side up so it stays crisp.
6. 06Put the lime halves cut-side down in the same hot pan and leave them for 1 to 2 minutes, until the cut faces are charred and caramelised.
7. 07Drizzle the olive oil over the salmon, squeeze the charred lime over the top and scatter the dill or coriander. Serve skin-side up on the beans.