Donna Hay’s crispy salmon with dill pickled onions

Serves 4

This article has not been rated yet.


1 tsp
dried chili flakes
1 tsp
sea salt
2 tsp
1 tsp
dried mint
4 x 180g pieces
salmon filet, skin on
extra virgin olive oil, for brushing
baby spinach, and extra dill sprigs, to serve

Dill pickled onions

red onions, finely sliced
1/3 cup (80mL)
2 tbsp
caster (superfine) sugar
sea salt and cracked black pepper


  • To make the dill pickled onions, place the onion, lemon juice, sugar, dill and a generous amount of salt and pepper in a bowl and toss well to combine. Set aside.
  • Combine the chilli, salt, sesame and mint. Brush the salmon lightly with oil and sprinkle the flesh-side only with the spice mixture. Heat a large non-stick frying pan over high heat. Add the salmon, skin-side down, and cook for 5 minutes or until the skin is crispy. Turn the salmon and cook for a further 2-3 minutes or until cooked to your liking.
  • Divide the salmon between plates and top with the dill pickled onions. Toss the baby spinach leaves with a little of the pickling liquid and serve with the fish.


All-star Chef Egg Timer Quiz: Donna Hay

Recipe Collections
Latest Recipes