Crispy Salmon with Cucumber Salad and Spicy Mayo

These pan-fried salmon fillets get a light, crispy crust from arrowroot flour a gluten-free starch that's similar to cornstarch (which you can also use). The salmon is served with a spicy mayo and refreshing cucumber salad, for a meal that's full of crunch, snap and flavor.
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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 servings
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2 tablespoons rice vinegar, white wine vinegar or red wine vinegar

2 tablespoons fresh lime juice (from 1 lime) or lemon juice

1 tablespoon toasted sesame oil or neutral oil

Kosher salt

One 12-ounce package Persian cucumbers (about 7 cucumbers), or 12 ounces English cucumbers sliced into half-moons

1/2 cup lightly packed cilantro leaves

1/4 cup roasted salted peanuts, or any other roasted salted nut, roughly chopped

1/4 cup mayonnaise

1 tablespoon chile-garlic sauce, sambal oelek or hot sauce

1/4 cup vegetable oil or other neutral oil

Four skinless or skin-on salmon fillets, preferably center cut (6 to 8 ounces each)

3/4 cup arrowroot flour or cornstarch

1/4 teaspoon cayenne pepper or crushed red pepper 


  1. Whisk together the vinegar, lime juice, sesame oil and a large pinch of salt in a large bowl. Thinly slice the cucumbers lengthwise about 1/8-inch thick with a mandoline or vegetable peeler. Add the cucumbers to the bowl with the dressing; add the cilantro and peanuts and toss until evenly coated. Taste and adjust the seasoning with more salt, if needed. Stir together the mayonnaise and chile-garlic sauce in a small bowl until smooth. Set both aside for serving.
  2. Heat the oil in a large nonstick skillet over medium heat. Season the salmon fillets with a large pinch of salt. Place the arrowroot or cornstarch in a medium shallow bowl or baking dish and whisk in the cayenne and 1/4 teaspoon salt. Dredge the salmon fillets until each side is well coated.
  3. Once the oil is shimmering and hot, carefully add the salmon. Cook until well browned and just cooked through, 4 to 5 minutes per side.
  4. Give the cucumber salad a toss, then transfer to a serving bowl. Place each salmon fillet on a plate, drizzle with the spicy mayo and serve with the cucumber salad.
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