Donna Hay's crispy salmon with dill pickled onions


  • Makes4 servings
Donna Hay's crispy salmon with dill pickled onions

Photo, William Meppem.

This aromatic salmon recipe is from Donna Hay's cookbook, The New Easy.


  • 1 tsp dried chili flakes

  • 1 tsp sea salt

  • 2 tsp sesame seeds

  • 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

  • 2 red onions, finely sliced

  • 1/3 cup (80mL) lemon juice

  • 2 tbsp caster (superfine) sugar

  • 1/2 cup fresh dill sprigs

  • 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.