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Crispy Skinned Salmon with Strawberry Pistachio Basil Salsa | Christmas Recipe | Amy Crawford

Crispy Skinned Salmon with Strawberry Pistachio Basil Salsa

  • Author: Amy Crawford
  • Yield: Serves 4 1x



You will need:
4 small salmon fillets, skin on

For the salsa:
1 punnet organic strawberries, diced
1/4 cup pistachios, chopped
1/4 red onion, diced
1/2 cup basil, torn
1/2 large red chili, finely diced
Juice of half a fresh lime
Sea salt and cracked pepper


  1. Remove your fish from the fridge (it’s better not to cook the fish ‘fridge cold’).
  2. Combine all salsa ingredients in a small bowl and combine.
  3. Heat your BBQ or pan to medium to high heat and season well with olive oil and a good sprinkling of salt flakes. This combination prevents the skin from sticking (pertinent!).  Place your salmon skin side down on the pan and leave for at least 4-5 minutes without touching it, to give the skin it’s very best opportunity to crisp! Carefully flip the salmon and cook for another 4 minutes. Test with a fork, it should flake easily. If it’s not quite ready don’t be afraid to flip it again skin side down, certainly if your skin could do with some more cooking time. It’s best served with a little bit of pink in the centre.
  4. Remove from the heat and topple the salsa over your steaks. It might be lovely served with our roasted smashed potatoes me thinks.