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Crispy-skinned salmon with cauliflower couscous

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This Crispy-skinned salmon recipe makes for the perfect entree at your next dinner party. Served with cauliflower couscous, it’s a fresh and flavour-packed dish that’s on the table in 30 minutes flat. Easy-as!

  • Serves8
  • Cook time15 minutes
  • Prep time15 minutes
Crispy-skinned salmon with cauliflower couscous


  • 5 tbs olive oil, divided
  • 4 long red chillies (about 80g), finely chopped
  • 2 garlic cloves, finely chopped
  • 1½ tsp ground coriander
  • 1 lemon, zest finely grated, juiced
  • 2½ tsp sea salt flakes
  • 4 x 180g salmon fillets, skin on, halved crossways
  • ½ cauliflower head (about 500g), broken into small florets
  • ½ cup (80g) pine nuts, toasted
  • 2 tbs extra virgin olive oil
  • 3 tsp chopped fresh flat-leaf parsley
  • 50g (about 4 loosely packed cups) baby rocket leaves

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    In a small heavy saucepan over medium heat, heat 4 tbs of the oil. Add the chillies, garlic and coriander and cook for 5-7 mins or until the chillies are softened and fragrant. Remove from the heat and stir in 1 tbs of the lemon juice and 1 tsp of sea salt flakes. Set the chilli dressing aside to cool slightly.
  2. Step 2

    In a large heavy non-stick frying pan over medium heat, add the remaining 1 tbs of olive oil and then the salmon pieces, skin-side down, and cook for about 5 mins or until the salmon skin is crisp. Carefully turn the salmon over and cook for 1-2 mins longer or until the salmon is mostly opaque with a rosy centre when pierced in the thickest part with the tip of a small knife.
  3. Step 3

    In a food processor, pulse the cauliflower until it resembles couscous. Transfer to a bowl and mix in the pine nuts, extra virgin olive oil, parsley, lemon zest, 1 tbs of lemon juice and the remaining 1½ tsp of sea salt flakes.
  4. Step 4

    Divide the rocket and couscous evenly among 8 serving plates. Top with the salmon and serve with the chilli dressing.