Crispy-Skinned Salmon with Baby Arugula and Marinated Tomatoes

Yes, this recipe requires you to turn on your oven for less than five minutes of cooking. Yes, it's worth it for perfect salmon with the crispiest skin and luscious-est flesh ever.

We once made this exact salmon for a dinner guest who proceeded to trim off the skin and leave it in a heap on the edge of his plate, as if it were any old flaccid banquet hall salmon skin. From across the table, we exchanged horrified glances with each other. A year later, we're still talking about the inhumanity of his actions. That poor crispy skin...

Anyways, the marinated tomatoes combine French (tarragon) and Asian (ginger, sesame oil) flavors to complement the salmon beautifully. They also work great on their own as a quick salad or snack. 

Crispy-Skinned Salmon with Baby Arugula and Marinated Tomatoes

Cooking Time
20 minutes

Serves
Just count the fillets

Tools
10" or 12" heavy-bottomed, oven-safe skillet
Spoon for basting
Spatula
Chef's knife
Cutting board
Meat thermometer (optional)

Ingredients
2 salmon fillets (~6 oz. each)
Kosher or sea salt
Black pepper
1 tablespoon canola oil
1 1/2 tablespoons unsalted butter
5-6 sprigs thyme
3-4 cloves garlic, unpeeled and lightly crushed
Maldon salt or other coarse sea salt (optional)

6 oz. grape or cherry tomatoes, halved lengthwise
1 tablespoon ginger, minced
3-4 sprigs tarragon, very thinly sliced
1 teaspoon kosher or sea salt
1/2 teaspoon black pepper
4 teaspoons sherry vinegar
2 teaspoons sesame oil
2 big handfuls baby arugula
1 tablespoon extra virgin olive oil
   
Steps
1. Heat oven to 350 degrees.

2. Combine tomatoes, ginger, tarragon, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, 2 teaspoons sherry vinegar, and sesame oil. Stir together and set aside.

3. Pat salmon fillets dry with paper towels and season on both sides with kosher salt and pepper. Heat canola oil in skillet over high heat until smoking. Place salmon skin-side down in skillet and lower heat to medium-high. Sear until skin is well-browned, about 3 minutes.

4. Flip salmon skin-side up. Add butter, thyme, and garlic. Transfer skillet to oven and roast 2 minutes. Flip salmon skin-side down and continue roasting until rare, about 1 more minute (a meat thermometer will register an internal temperature of ~110 degrees, and a knife or skewer inserted into the middle of the fillet will feel slightly cool to the touch).

5. Return to medium heat on the stovetop and finish cooking by basting with butter on all sides and flipping repeatedly until medium-rare, about 2 minutes (a meat thermometer will register an internal temperature of ~125 degrees, and a knife or skewer inserted into the middle of the fillet will feel lukewarm to the touch). 

6. Transfer to a plate, skin-side up, and sprinkle the skin with Maldon salt. Allow to rest for 1-2 minutes.

7. Toss arugula with remaining 2 teaspoons sherry vinegar, olive oil, and remaining 1/2 teaspoon kosher salt. Serve salmon skin-side up on top of arugula, surrounded by cherry tomatoes and drizzled with tomato marinade.

The interior should still be slightly translucent and juicy as fuck

The rare dish that is both baked and basted