Salmon with Peas and Bacon

This pan seared crispy skinned salmon with peas, bacon and greens is easy to make and packed with flavour and nutrients.

If there’s one thing I love, it’s salmon for dinner. And although I love broiling it and serving it in bowls, just like these, I also thoroughly enjoy keeping the skin on and crisping it in a hot skillet. I find this simple and so satisfying. But don’t mistake simplicity for boring. Because there is a delicious and flavourful herb-forward dressing to go along with it. The dressing is the perfect accompaniment to a simple arugula salad and the salmon. And you can easily customize it to use up any herbs you love.

Ingredients

Here’s everything you’ll need to make the delicious, herb forward green sauce that serves as the dressing for the arugula and to top the salmon with.

• cilantro
• dill
• lemon juice
• extra virgin olive oil
• white miso paste
• honey
• coriander seeds (optional)
• kosher salt & black pepper

Here’s what you’ll need to make the crispy skinned salmon with peas and bacon.

• thick cut bacon
• frozen peas
• skin-on salmon fillets
• arugula

Why Use Parchment Paper to Cook Salmon?

I’ll admit, I was so hesitant about cooking salmon this way before I tried it. And now that I have, I truly can’t imagine cooking salmon any other way. If you want perfectly crispy skinned salmon, this is the easiest, fool proof method to get it done.

The parchment paper acts as a barrier between the hot skillet and the delicate salmon. But still allows for the skin to get perfectly crispy and browned without the salmon sticking to the pan. This means you don’t have to watch the salmon like a hawk and wait for the perfect moment (and the exact right temperature) to flip the salmon, without losing the skin (and your mind).

To really get a nice sear and avoid the skin curling up once it makes contact with the pan, I also like using a chef’s press. This is optional, but it is a tool I use and love for searing salmon amongst other things (steak, burgers and even mushrooms or other veggies). Also, using it to make a grilled cheese or other grilled sandwich is *chef’s kiss.*

How to Make Salmon with Peas & Bacon

First up, let’s make the herby green sauce/dressing.

In a food processor, add all ingredients from cilantro through to the coriander (if using) and process until smooth, taking time to scrape the sides as needed. Taste and season with salt and pepper.

How to Make Crispy Skinned Salmon with Peas & Bacon

Heat a skillet over medium-low and add the chopped bacon. Cook, stirring often until cooked through and crispy, about five to seven minutes. Remove the bacon with a slotted spoon and set aside on a paper towel lined plate.

Discard about half of the bacon fat and add the peas and cook until bright green, stirring occasionally, about three to five minutes. Remove the peas and set aside with the bacon.

Measure a piece of parchment paper that fits in the skillet and is slightly larger than the salmon fillet(s).

Heat the skillet over medium-low and drizzle the skillet with a small splash of olive oil and place the parchment paper in. Drizzle the parchment paper with a small splash of olive oil. Place the salmon fillet(s) on the parchment skin side down. Season the flesh side with salt and pepper.

Cook the salmon until the skin is lightly browned and crispy, moving it around to avoid any hot spots. Gently flip the salmon and cook until the flesh side is lightly browned and the salmon is cooked through to your liking. This can take about eight to ten minutes total, depending on thickness.

How to Assemble

Dollop some of the green sauce on a plate and place the salmon, skin side up over top. Spoon the bacon and peas over top.

Add the arugula to the plate and drizzle with the remaining sauce. Season with salt and pepper, as needed. Enjoy!

Tips

• Pat the salmon dry: In order to get the skin crispy, be sure to pat the fillets very well with paper towel beforehand. If you can, let the salmon sit out of the fridge for ten to 15 minutes before cooking too.
• Use parchment paper NOT wax paper: they are not the same thing and wax paper is not safe for using over heat.
• Watch the salmon carefully: depending on your preference and the type of salmon you’re cooking (sushi grade or not), watch the fillet(s) carefully and flip once the skin is lightly browned.

Substitutions

• Herbs: feel free to use a variation of herbs for the sauce. Parsley, mint, basil and chives will all work instead of cilantro and dill. Dill is quite strong, so only use it if you’re also a fellow dill lover 😉
• Miso paste: if you don’t have, or don’t want to use it, try tahini instead.
• Arugula: use any mixed greens you like.

Storage

For the green sauce: this can be made ahead and kept in the fridge in a sealed container for up to two days.

For the salmon: the bacon and peas can both be cooked ahead and kept in the fridge in a sealed container for up to three days. The salmon is best cooked fresh to maintain that crispy skin. If you remove the skin and cook the salmon, it can be cooked and refrigerated for up to two days.

Ingredients & Products I Recommend

Kosher salt: I exclusively use Diamond Crystal Kosher Salt for all of my recipes. I prefer the texture, taste and consistency of this brand and highly recommend it for everyday cooking.

Made-In Cookware: I absolutely adore my Made-In cookware, including the skillets, wok and saucier (which I use ALL the time). I’ve purchased these products on my own and have been using them over the past few years. They’re well made and built to last and can easily be used on the stovetop and in the oven up to 800F. Used in commercial kitchens and restaurants, there is a reason why these are so popular and well loved.

Chef’s Press: This is such a handy tool to have in your kitchen and one that I’m constantly finding use for. For searing salmon, pressing down steaks, burgers, sandwiches and veggies (like mushrooms), it helps you get the best sear. If you’re in Canada, you can find it here. This is not sponsored nor are these affiliate links.

I hope you love this salmon with peas and bacon. If you make it be sure to leave a comment and a rating below. I love hearing from you! Enjoy 🙂

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