Make weeknight dinners exciting with salmon topped with sambal matah. Easy to prepare, packed with bold Balinese flavors, and ready in under 30 minutes!
If you’re looking for a flavorful, quick, and easy meal that packs a punch, look no further than this Salmon with Sambal Matah. Sambal Matah is one of my favourite condiments ever! It goes so great with seafood, and I’ve been loving putting it on top of salmon – which I love for weeknight dinners since it’s so flavourful, nutritious, and cooks quick with minimal seasoning.
The salmon gets a very simple seasoning of just salt and pepper, before being cooked to perfection. In this recipe I give you two options on how to get succulent, flakey salmon with crispy skin on stovetop or air fryer!
Combining the rich, buttery texture of perfectly cooked salmon with the spicy, tangy, and aromatic flair of sambal matah, this dish is an explosion of flavor that’s simple enough to whip up on a weeknight. Whether you’re an air fryer enthusiast or prefer a trusty stovetop pan, this recipe has got you covered! In this recipe I will show you how to get crispy salmon skin easily!
What is Salmon with Sambal Matah?
Crispy Salmon with Sambal Matah is an Asian-inspired dish featuring salmon fillets cooked until crispy on the outside and tender on the inside.
The star of the dish is sambal matah, a raw Balinese condiment made from a mix of finely chopped lemongrass, shallots, chilies, and lime juice. The sambal adds vibrant heat and fresh flavors, balancing the rich salmon perfectly. The dish is served over a bed of rice, making it a wholesome, delicious meal that bursts with Southeast Asian flavors.
Why You’ll Love This Recipe
- Quick and Easy: Ideal for busy weeknights; it takes less than 30 minutes to prepare.
- Flavor-Packed: The combination of the savoury, aromatic and spicy sambal matah and crispy salmon creates a balanced, bold flavor experience.
- Versatile: Can be cooked in either an air fryer or pan-fried on the stovetop.
- Nutritious: Salmon is loaded with omega-3 fatty acids and the dish is naturally gluten-free.
- Minimal Ingredients: Uses easy-to-find ingredients that pack a big punch.
Key Ingredients for Salmon with Sambal Matah
Salmon
- Salmon Fillets: Fresh, quality salmon is key to achieving that deliciously crispy exterior and tender, flaky interior.
- Salt & Pepper: Keep the seasoning simple here to let the sambal matah truly shine.
- Oils: A light layer of fat will help keep the salmon moist as it’s cooking. I like to use olive oil or coconut oil, but any neutral tasting oil (such as vegetable or canola) will work just fine!
Sambal Matah
- Sambal Matah: A mixture of lemongrass, makrut lime leaves, garlic, shallots, chilies, and lime juice makes this condiment pop with freshness and spice. The sambal matah here is the same as my original sambal matah recipe here.
To Complete the Meal
- Vegetables: To turn this into a balanced meal, I like to make a quick vegetable stir fry. Steamed or microwaved broccoli will also work well for this.
- Rice: The perfect base to soak up all the flavors and balance the heat from the sambal matah. You can keep the dish carb-free.
Key Steps to Making Salmon Sambal Matah
1. Prepare the Salmon
- Pat salmon dry with paper towels to remove excess moisture.
- Add salt and pepper on both sides of the salmon, pressing the salt and pepper into the salmon.
2. Cook the Salmon
Choose between two methods—air frying or pan-frying. Air fryers offer convenience, while pan-frying gives a slightly more hands-on cooking experience. Both result in crispy, perfectly cooked salmon.
2a. Air Fryer Method
- The cook time is dependent on the size and thickness of the salmon. If the salmon flacks easily with a fork. It is done.
- Remove the salmon and let it rest for 1-2 minutes before serving.
2b. Pan Frying
- Heat oil (neutral-tasting oil with a high smoke point such as canola oil, or vegetable oil is best) in the pan over medium-high heat. The pan should be hot but not smoking.
- Once the oil is hot, carefully place the salmon fillets in the pan, skin-side down. The skin should start to sizzle right away.
- Let the salmon cook, undisturbed, for about 4-5 minutes. I know it’s tempting but DO NOT TOUCH! This allows the skin to crisp up without sticking.
- Once the skin is crispy and golden brown, carefully flip the salmon fillets using a spatula. Cook the other side for another 2-4 minutes, depending on the thickness of the fillets, until the salmon is just cooked through.
- Remove the salmon from the pan and let it rest for 1-2 minutes before serving.
3. Prepare the Sambal Matah
- Prepare the sambal matah. See this post on how to make easy and tasty Sambal Matah.
- TIP! If you’re air frying the salmon, you can easily make the sambal matah while the salmon is cooking.
4. Assemble the Dish
- Serve the crispy salmon over a warm bed of rice, spooning a generous amount of sambal matah over the top. Serve extra Sambal Matah on the side.
5. How to Serve
- Serve the salmon over a bed of rice, topped with a generous spoonful of sambal matah. For a fresh garnish, add lime wedges or fresh herbs like cilantro. The colors and textures make the dish visually appealing as well as delicious.
- Side Suggestions: This dish pairs well with a side of vegetable stir fry or steamed vegetables to keep the focus on the bold flavors of the salmon and sambal matah.
Tips and Tricks for Crispy Salmon Skin
- Prep Salmon Well: Pat salmon dry with paper towels to remove excess moisture for extra crisp skin!
- Air Fryer Tips: Preheat your air fryer for optimal results and ensure the salmon fillets are spaced apart so the air can circulate and crisp the skin evenly.
- Pan-Frying Tips: Use a non-stick pan to prevent sticking. Start with the skin-side down for a crisp finish, and avoid flipping the salmon too early to maintain the perfect sear.
Storing and Reheating Instructions
Storing
Leftover salmon and sambal matah can be stored separately in airtight containers in the refrigerator for up to 2 days.
Sambal Matah
Sambal matah is best served fresh, but it can be stored in the refrigerator for up to 2 days. To ensure freshness and prevent the shallots from turning bitter, make sure to submerge shallots in oil when storing. If there’s not enough oil, fill it up with more coconut oil until submerged.
Bring it to room temperature before serving to enjoy its full flavor.
Reheating
To reheat the salmon, place it in the air fryer again and reheat at 160°C for 5 minutes until heated through. You can also reheat on a pan with a bit of oil until heated through. Do note you may not get as crisp a skin anymore, depending on how much fat the salmon skin has. I would not recommend heating it at too high of a temperature as it may dry out the salmon! I would not recommend reheating in the microwave as it tends to make the salmon rubbery.
Salmon with Sambal Matah (air fryer and stovetop!)
2
servings10
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minutesMake weeknight dinners exciting with salmon topped with sambal matah. Easy to prepare, packed with bold Balinese flavors, and ready in under 30 minutes!
Ingredients
- For the Salmon:
2 salmon fillets (approx. 150-200g each, 1 to
1/4 tsp each of salt and pepper, and to taste
1 tbsp olive oil or neutral-tasting oil of choice
- For the Sambal Matah:
1 stalk lemongrass, finely chopped
2 makrut lime leaves, finely chopped
2 shallots or 1/2 small red onion, finely chopped
1 clove garlic, minced
2-3 birds eye chilies, finely chopped (adjust to taste)
1 tsp belacan or terasi
3 tbsp coconut oil
1/4 tsp salt, or to taste
1/4 tsp sugar, or to taste
Juice of 1/2 lime
- For Serving:
Cooked rice (white, jasmine, or brown)
Directions
- Prepare the Salmon: Pat salmon dry with paper towels to remove excess moisture. Add salt and pepper on both sides of the salmon, pressing the salt and pepper into the salmon.
- Cook the Salmon:
a. Air Fryer Method:
– Preheat the air fryer to 200°C (390°F).
– Pat the salmon fillets dry with a paper towel.
– Brush both sides of the salmon fillets with olive oil.
– Season with garlic powder, paprika, salt, and pepper.
– Place the salmon fillets in the air fryer basket.
– Cook at 200°C (390°F) for 8-10 minutes, or until the salmon is crispy on the outside and cooked through.
OR
b. Pan Frying Method:
-Heat 1 tbsp oil in a non-stick pan over medium heat.
– Pat the salmon fillets dry with a paper towel.
– Season with garlic powder, paprika, salt, and pepper.
– Once the oil is hot, place the salmon fillets skin-side down in the pan (if the salmon has skin).
– Cook for 4-5 minutes on the first side until the skin is crispy and golden. Do not be tempted to disturb the salmon; the skin will start to lift at the edges when the skin is starting to crisp up!
– Flip the salmon fillets and cook for another 3-4 minutes, or until the salmon is fully cooked and browned. - Prepare the Sambal Matah: While the salmon is cooking, heat the coconut oil in a small pan over medium heat until melted.
Add the finely chopped lemongrass, makrut lime leaves, shallots, garlic, and chilies to the pan.
Cook for 2-3 minutes, stirring frequently, until the shallots and garlic are softened and fragrant.
If using belacan or terasi, add it to the pan and cook for an additional 1-2 minutes until the aroma is released.
Remove from heat and stir in the salt, sugar, and lime juice. Adjust seasoning to taste. - Assemble the Dish: Plate the cooked rice onto two serving plates.
Top each plate with a crispy salmon fillet.
Spoon a generous amount of sambal matah over the salmon.
Garnish with additional herbs or lime wedges if desired. - Serve: Serve immediately for the best flavor and texture! Enjoy!
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