Crispy-Skinned Salmon with Cucumber-Herb Salad | America's Test Kitchen

Ingredients

• 4 (6- to 8-ounce) skin-on salmon fillets , 1½ inches thick
• 2 teaspoons kosher salt
• ½ teaspoon pepper
• 2 tablespoons lime juice
• 2 teaspoons vegetable oil
• 2 cups fresh cilantro leaves and tender stems, cut into 1½-inch lengths
• ¼ English cucumber , halved lengthwise and sliced thin
• 4 scallion , sliced thin on bias
• 1 Fresno chile , stemmed, halved lengthwise, and sliced thin
• ½ teaspoon kosher salt