Crispy Skin Salmon with Sweet Potato Puree

This week we are taking inspiration from Auckland based food blogger and psychologist, Romy, AKA @feedhersalt. She loves to create fun and delicious recipes that wow with minimal effort. This week we are cooking her Crispy Skin Salmon with Sweet Potato Puree & A Browned Butter Citrus Sauce.

Serves 2.


  • 60 g (2 oz) sesame seeds
  • 60 ml (2 fl oz) light soy sauce
  • 60 ml (2 fl oz) rice vinegar
  • 2 tbsp maple syrup
  • 2 tsp sesame oil
  • 1 teaspoon of rice bran oil (or any neutral oil)
  • 1 large salmon fillet (or 2 medium-sized) – skin removed
  • 5 tablespoons of butter
  • The zest of 1 lemon or 2 limes
  • The juice of 1 lemon or 2 limes
  • 4 garlic cloves, minced or crushed
  • Salt and pepper
  • 1/2 cup of roughly chopped parsley


  • In medium-sized pot, melt your butter over a medium heat. Add in your shallots and sauté for 3-4 minutes or until softened. Add in your garlic, cayenne pepper, and some salt & pepper then sauté that for a further minute or two.
  • Add in your sweet potato and toss it through the shallot and garlic mixture.
  • Pour in your milk and leave, uncovered to simmer for 20 minutes or until the milk is mostly gone. Stir often to avoid creating a grainy puree.
  • Using a stick blender (or a regular blender), puree the sweet potato until silky.
  • Preheat your oven to 180℃.
  • Spray or brush your oil on to a pan. Place the pan over a medium-high heat. Once hot, lay your salmon skin-side down. Leave for 30 seconds then remove the salmon from the pan and take the pan off the heat.
  • Peel the skin off the salmon and place it in on a lined baking tray (scaly skin facing up). Place another sheet of baking paper over the top, then place another tray or something heavy (I used a cake tin) on top of that. This will keep the skin from retracting.
  • Place in the oven for 20 minutes.
  • When the skin is done remove it from the oven, and turn the heat up to 200℃.
  • Melt your butter in your frying pan over a medium-high heat.
  • Place your salmon in the frying pan, top-side down and cook for 3-4 minutes. Flip it over and place the salmon in the oven for 4 minutes.
  • Put the frying pan back on the heat and add your garlic, lemon zest, and lemon juice to the butter.
  • Baste your salmon for 30 seconds to a minute then remove from the heat.
  • Serve the salmon with your sweet potato puree, crispy skin, and fresh parsley. Spoon over the butter sauce and ENJOY!!

Images and recipes from Feed Her Salt.

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