How to Prepare Salmon, with Crispy Skin

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How to Prepare Salmon 

How to Prepare Salmon with Golden Beets from Spinach Tiger

Salmon is my go to for entertaining, whether it’s a dinner party or a girlfriend lunch and the key is knowing how to prepare salmon that’s perfect every time.

Salmon cannot be overcooked or it loses it’s buttery sweetness; yet, the skin needs to be crispy. You’ll know you’ve overcooked it if you see the white protein bleeding over. It’s better to undercook it a little because it will continue cooking for a few moments and its easier to put it back in the pan, if need be.

There are so Many Ways to Prepare Salmon.

I’ve grilled salmon it very simply.

How to cook salmon perfectly by angela roberts

I’ve pan fried salmon in a sweet and spicy peach sauce.

Pan Fried Salmon with Jalapeno Peach Sauce by Angela Roberts

I’ve roasted salmon in the oven.

Ginger Roasted Salmon Recipe

There are many nights I’ll make salmon very simply, with just olive oil, salt, pepper. But then sometimes I dress it up with sweet potato strings and crispy kale or a bed of tarragon scented pea mash.

This time, I’ve pan fried the salmon, and then put it back in the oven, because I wanted the crispiest skin possible without overcooking.

I generally start my pan frying in a hot pan skin side up, which may seem counter intuitive, but it only takes a few minutes to brown the top.

Once it’s done, it slides easily in the pan, and can be turned over, about 4-5 minutes.  At this point, you can continue on top of the stove until the skin seizes up and the salmon is removed easily, or you can stick it in the oven at 400 Degrees F. on the bottom rack for about five minutes. I’ve made this dozens of times and it always comes out perfect.

The golden beets will have to be done in advance, wrapped in foil for about 30 minutes. Once cooked, you can toss them into the pan right along side the salmon, and pour the rest of the marinade.

I used the a similar marinade which I used in this recipe but am pan roasting and using twice as many beets, making them the star of the dish this time.

Roasted Golden Beets from Spinach Tiger

Pairing golden beets with salmon is not just tasty but beautiful.

How to Prepare Salmon Crispy from Spinach TIger

So tell me, do you cook with golden beets and how do you best like your salmon.

Please connect with me on instagram. I’d love to see you there.

More Salmon Recipes from Spinach Tiger

More Beet Recipes from Spinach Tiger

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5 from 1 vote

How to Prepare Salmon Crispy and Delicous

Delicious dinner of crispy salmon with sweet orange ginger beets.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Entree
Cuisine: American
Servings: 4
Author: Angela Roberts


  • 1 1/2 pounds wild salmon cut into 4 fillets
  • 4-6 golden beets peeled cut into eights
  • 2 tablespoons orange juice
  • cup low sodium Tamari Sauce gluten free soy sauce
  • 4 tablespoons olive oil
  • 2 shallots chopped
  • 2 teaspoon fresh ginger chopped finely
  • zest of half orange
  • 1 large garlic cloves minced
  • salt
  • pepper
  • sliced oranges for garnish


  • Mix together, soy sauce, olive oil, zest, orange juice, garlic
  • Mix olive oil shallots, ginger, orange juice, zest and garlic in a bowl.
  • Toss beets with just enough of this mixture to moisten. Wrap in foil.
  • Roast beets for 30 minutes at 400.
  • Take salmon out, season with salt, a tablespoon of marinade, have it rest to room temperature while beets are cooking.
  • Place some oil in pan and turn to medium high heat.
  • Place salmon in pan skin side up until well browned. Turn over and cook until skin is crispy. This takes about 4-5 minutes.
  • Pour remaining marinade while continuing to cook.
  • At this point, as you turn the salmon over, as on option, you can put salmon in oven at 400 degrees F. on lower rack for about five minutes.
  • Add sliced oranges for garnish.
  • Serve with golden beets.

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If you love this recipe, please give it five stars. It means a lot. xoxo


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  1. 5 stars
    Salmon is one of our very favorites but finding wild caught salmon is getting harder and harder. We won’t purchase farm raised. That may seem a little snobby but it’s actually the taste. When we eat out?? I normally get seafood. I’ve tried salmon several ways — one of our favorites is with balsamic glaze but I like your use of the beets and orange not only looks gorgeous but sounds delicious. Will definitely be trying it! Buona Pasqua!

  2. I’m back in Los Angeles from Nicaragua and heading to Florida tomorrow. I’m spending my one morning home to catch up on my favorite blogs. I’m glad I did because your plate after plate of succulent salmon should carry me through the rest of my travels. GREG

5 from 1 vote

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