Crispy Skin Salmon with Nori Vinaigrette

Salmon Salad1Nori is known and loved as a wrap for sushi, but you don’t need a gob of rice to enjoy the mild-flavored, toasted sheets of seaweed. Toasted nori sheets can be ground into powder (a coffee grinder works well for this) and the powder can sprinkled liberally as a seasoning for meat, seafood, vegetables, sauces and dressings. In other words, if you like the flavor of seaweed you can add nori powder to just about anything.

Like other types of sea vegetables, nori is a good source of healthy minerals, so the more ways you have to add it to your diet, the better. Mash nori powder up with butter (and melt it over meat and roasted veggies), blend it with sea salt, or, follow this recipe and whisk nori into a vinaigrette.

Here, this inky black dressing adds intriguing flavor to a simple salmon and avocado salad. It would also be delicious over steak and greens or as a dressing for Asian flavored coleslaw.

Servings: 2

Time in the Kitchen: 25 minutes



  • 1 to 2 toasted nori sheets (“yaki nori”)
  • 2 tablespoons unseasoned rice vinegar (30 ml)
  • 2 tablespoons coconut aminos (30 ml)
  • 1/4 teaspoon kosher salt (1.2 ml)
  • 1/4 cup cold pressed high-oleic/high-stearic sunflower oil (60 ml)
  • 2, 4 to 6 ounce salmon fillets, skin on (113 g to 170 g)
  • 1 or 2 avocados, cut into chunks
  • 1 cucumber, cut in half moons
  • Salad greens


Preheat oven to 350 ºF/177 ºC.

Rip nori sheets into pieces. Blend the nori in a coffee grinder (or blender) into a fine powder.


In a medium bowl, whisk the rice vinegar, coconut aminos, salt and sunflower oil into a dressing. Whisk in a little bit of the nori powder at a time, until the flavor is to your liking. Set aside.

Nori Vinaigrette

Season salmon with salt and pepper. Heat a drizzle of oil in a large ovenproof skillet over medium-high heat. Place salmon in the skillet skin side down and cook until the skin is crispy, about 5 minutes. Don’t move the fish as it cooks, but do press down gently a few times on the fillets with a spatula so the skin is in full contact with the pan, helping it get crispy.

Cooking Salmon

Once the skin is crispy, put the skillet in the oven (don’t flip or touch the fillets, just leave them alone) and roast until the salmon is just cooked through the middle. Cooking time will vary depending on the thickness of the fillets, but is likely to be between 4 and 7 minutes.

In large bowl, toss together the salad greens, avocado, cucumber and nori vinaigrette. Place the salad greens on individual plates and top with salmon.

Salmon Salad2

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12 thoughts on “Crispy Skin Salmon with Nori Vinaigrette”

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  1. Gorgeous picture and I’m a big fan of salmon, but I don’t like the skin. Another great sauce idea is to dribble a spoonful of flavored balsamic vinegar on the cooked fish and salad. Dead-easy and very tasty. My favorite is the blackberry-ginger I get from EVOO Marketplace here in Colorado (imported by Veronica Foods Co., Oakland, CA). It’s a little sweeter and slightly thicker than regular balsamic vinegar.

    1. There may have been a sentence omitted from the recipe. If you cook salmon as described–what I nearly always do–after you take it out of the oven, you simply lift the salmon off the skin.

      1. Not likely… Mark is a big fan of crispy salmon skin. I’ll eat it from time to time, but I must admit I’m not too keen on it either.

  2. Sunflower oil is nasty stuff. Olive oil would be much nicer here. But the pan then oven method is interesting, like doing a steak.

    1. Yes, sunflower oil is a nasty seed oil high in omega 6 PUFA’s.

      1. Also, what are coconut aminos? I have a whole coconut here, which bit is the aminos?

  3. 1. This looks good.
    2. I am not keen on vegetable oils either, but in defense of Mark this one is cold press, neutral in flavor and won’t smoke.
    3. Skin from wild Salmon is vastly different in taste then from farmed salmon (different color). And if I recall correctly, this is what Marks uses. But each to his own.

  4. Looks like a bunch of noobs got here before I did. This recipe sounds delicious!

  5. I’m a big fan of pan frying Salmon in Coconut oil, I find with a little salt pepper and chili flakes it takes on this slightly tropical Asian flavor without being overpowering or too sweet.

    Is there any reason not to use Coconut oil for frying/sauté? I’m thinking oxidation etc.?