Crisp-skinned salmon with pepper chutney & olives

Crisp-skinned salmon with pepper chutney & olives

The Magic Fridge
Cooking time
20 mins
Peter Knab

I learnt how to fry fish skin until it’s properly crisp when I worked in Tours at 2-star-Michelin restaurant, Jean Bardet, and the Bistro Le Canotier that his daughter Valerie owned. The trick is to fry the fish over a medium rather than high heat to give the skin time to become crisp all the way through. If you fry it over too high a heat, the skin will go brown on top, but stay chewy underneath. Here, the sour part of the chutney becomes both glaze and sauce to cut through the fatty salmon wonderfully. I sometimes add a little diced chorizo to the peppers.

This is an excellent recipe to purée or chop and freeze for babies and toddlers.


Quantity Ingredient
2 teaspoons vegetable oil
2 x 150g salmon fillets, skin on
120g see method for ingredients
100g baby plum tomatoes, cut in half
2 tablespoons water
10 black olives, pitted and cut in half
1 tablespoon extra virgin olive oil
4 tablespoons sliced basil, plus a few small leaves to garnish
cayenne pepper


  1. Get a non-stick frying pan just large enough to hold the salmon fillets. Spoon the oil into the pan and get it really hot.
  2. Season the salmon fillets with salt and cayenne pepper. Put the salmon skin-side down into the pan. Turn the heat down to medium. Fry for 6 minutes over the medium heat until the skin is golden and crisp. You can go by sound and sight: there should be a healthy sizzle but you shouldn’t see any smoke.
  3. After the 6 minutes, brush the salmon’s flesh side all over with the juice from the pepper chutney. Turn the salmon over. Raise the heat to high. Fry for 30 seconds. Put the salmon on plates.
  4. Add the pepper chutney to the pan. Add the halved baby plum tomatoes, 2 tbsp water, black olives and the extra virgin olive oil. Bring to the boil. Boil for 30 seconds. Take the pan off the heat.
  5. Add the sliced basil. Season the chutney/salsa to taste. Spoon it next to the salmon but not over the top so that you don’t soften the crisp skin. Sprinkle a few little basil leaves over everything.

Cook extra

  • Leave a portion of salmon to go cold. This would make an excellent salad, either mixed with greens or grains. One fillet is enough for two grain salads.
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