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Crispy Skinned Salmon with Creamy Cashew Dressing

Serve with your fave steamed vegetables and/or a salad.
Course: Main
Servings: 4
Author: Linda from Brunch with Joy


For the Crispy-skinned salmon:

  • 4 thick salmon steaks skin on
  • 1 tablespoon extra virgin olive oil
  • Salt to taste

For the Creamy cashew dressing:

  • 2 cups cashews soaked overnight in 1 cup water, rinse and drained
  • ½ tablespoon miso paste
  • 1 tablespoon red onion finely minced
  • 1 tablespoon fresh parsley minced
  • 1 tablespoon fresh dill weed minced
  • 3 cloves garlic finely minced
  • 1 tablespoon lemon juice
  • Salt and pepper to taste


For the Crispy-skinned salmon:

  • Place salmon, skin side up, on a plate. Drizzle with olive oil. Rub salt into skin.
  • Heat a large, non-stick frying pan over medium-high heat. Add salmon, skin side down. Cook for 4 to 5 minutes or until skin is crispy. Flip and cook, covered for 4 to 5 minutes for medium doneness or until cooked to your liking.

For the Creamy cashew dressing:

  • Blend the cashews and water in a blender to achieve a smooth, creamy texture. Add in the rest of ingredients and mix together, by hand. Taste and adjust any ingredients as needed. Set aside.

To serve:

  • Place a layer of your favorite vegetables and/or salad on to a plate. Place the salmon on top and top with the creamy cashew dressing. Enjoy!