Crispy Salmon With Mixed Seeds

This was so delicious-best salmon recipe I have made from the NYTimes.

This was easy. I used the techniques of starting with a cold skillet and finishing in a hot oven, used cardamom and fennel for seeds and dill and parsley for herbs. I had to use two skillets. My only issue was that the crust didn't brown nicely in the oven. I'm wondering if a quick broil would help.

I do a variation on this using only sesame seeds. I marinate the salmon, cut into individual servings, in a mix of Kikkoman Soy sauce and sesame oil. Then I coat the salmon portions in sesame seeds. Usually, I cook this on the grill, but it also can be cooked in a frying pan.

Really good recipe. I used sockeye salmon fillets and a coating of toasted sunflower seeds that were chopped in the blender with cumin powder. The herb blend was fresh parsley, basil, and dill, though I’m interested in trying mint. I’ll also try a seed blend (sesame, sunflower, and poppy) for a stronger flavor. Because the salmon fillets were only 3/4 inch thick, I reduced the cooking time by 2 minutes. I want to experiment with other flavors like coriander next time I cook this.

This was ok on taste, but absolutely did not produce crispy skin. Everyone at my table ended up scraping off the spice mixture. Cast iron salmon beats this hands down every time — for taste and consistency.

I seldom have such a different take from the community notes, but my husband and I thought this was terrible. All we could taste was the seeds, and they overpowered the salmon. Minimally crispy skin, overall a waste of good ingredients. And we did follow the recipe! The gods of cooking are fickle, I guess?

Cook in the oven, as seeds get pulled off in the skillet.

Really nice weeknight dish. The sauce is kind of bland. Adding some lemon juice and cumin greatly improved it. I also mixed it with some vinegar and oil and it made a great salad dressing! The seeds on the salmon are great but more are needed. It takes way longer than this recipe says to get the salmon cooked.

Needs more seeds and yogurt dressing.

I found this absolutely delicious! It was a quick and easy fix and the flavors worked so well with salmon. I used mint, basil, and parsley for herbs and a seed mix I generally keep on hand (flax, chia, sunflower, black sesame) along with fennel seeds. They are powerful flavors but salmon can stand up to something like that. I had it along with a basic cabbage slaw dressed with the leftover yoghurt and herbs.

Delicious but found the actual getting to temp working from a cold pan very difficult. we like our fish medium rare. Using the recipe timing - fish was still cold and raw in the center but trying to get to medium rare ended up with medium well fish. Skin did not get particularly crisp. Coating is delicious and almost makes a sauce on it's own. Reminded me of a dish my mom used to make by baking a brick of frozen flounder covered in a full container of sour cream and dusted with paprika.

This...was elegant meal worthy. Thank you, Ali. My first bite, and the rest, were memorable.

I just did the salmon part of the recipe. For the 2 of us I used .75 lb salmon filet and mixed about 3 TBSP 5% Fage yogurt with some sesame and fennel seeds and lemon zest. Coated the fish and cooked. Took a little longer than I expected but the result was so flavorful and the skin crispy. Quite enjoyable. In the summer when I have an abundance of my own herbs will do the rest of the recipe.

This was a great recipe! My fish was a little thicker so it took longer to cook, and I was worried it would be burnt - but it wasn’t (at least, in any way that affected the taste). The skin was crispy and even the seeded crust which looked burnt tasted absolutely amazing.

This is the best method I've tried yet for getting crisp skin on salmon. The crisp skin was delicious. When I turned the fish though the yogurt topping caused the fat in the pan to splatter. Next time I will leave it off. Salmon is so tasty it doesn't need this topping anyway. If you need more flavor use the sauce. For these yogurt sauces in NYT recipes, I usually just use a good brand of tzatziki, sometimes adding some herbs or lemon zest or zatar to it - much easier.