Crispy Skin Salmon Recipes

CRISPY SKIN SALMON

Steps:

• Set a cast iron skillet over high heat. Add olive oil and butter. When butter melts, swirl the skillet to combine oil and butter.
• Sprinkle salmon fillet with Greek seasoning. Carefully add fillet to skillet and reduce heat to medium-low. Cover skillet with a tempered glass lid and cook until salmon flakes easily with a fork, about 12 minutes.
• Add pecans to the skillet and toast lightly, 1 to 2 minutes.
• Remove salmon from skillet and serve immediately topped with pecans.

CRISPY SKIN SALMON

Steps:

• Dry skin: Pat the skin of the salmon very well with a paper towel until dry. If time permits, place the salmon skin side up in the fridge for 1 hour (uncovered,) to dry it out even more.
• Season: Drizzle flesh side with half the oil (just a tiny bit) and rub over skin. Sprinkle with half the salt and pepper. Turn fillet over and repeat. Do not do this step until just before cooking.
• Heat oil: Put enough oil in a large non stick skillet so it fully covers the base. Heat on medium high until it shimmers (but not smoking).
• Skin side down: Place salmon in the skillet skin side down, then immediately turn the head down to medium.
• Press down: Using a spatula or something similar, press down on each salmon for 10 seconds so the skin is pushed flat against the skillet and "sets" its form. If you can do at least two at a time that is ideal.
• Cook 7 minutes: Cook for 7 minutes, or until the salmon is cooked 3/4 of the way through (you will see the colour changing up the side of the salmon) and the skin is crispy.
• 90 sec on flesh side: Flip the salmon to skin side is up and cook for a further 90 seconds.
• Final skin blast! (My secret tip) Flip the salmon again to skin side down, turn the heat up to medium high and cook the skin side again for 60 seconds, just to give it a final blast of heat to reinforce crispiness!
• Serve skin side UP to protect the crispy skin. Fish skin will only stay crispy while it's hot, so serve immediately! Pictured in post with creamy Lemon & Herb Risotto which acts as a side dish and semi-sauce (super easy no-stir recipe!).

CRISPY SKIN SALMON

Steps:

• Sprinkle the salmon with salt and pepper. Place skin side up and rub 1 1/2 tablespoons softened butter all over the skin of the salmon. Transfer the salmon, buttered side up, to a sheet pan. Chill in the fridge to firm the butter, about 20 minutes.
• Preheat the broiler to high.
• Place the salmon about 5 inches from the heat source and cook until the skin is crispy and the fish is cooked through, 7 to 8 minutes.
• In a small saucepan over moderate heat, whisk together the remaining 1 1/2 tablespoons butter, lemon zest, lemon juice, mustard and tarragon leaves. Divide the sauce between 2 plates and place 1 piece of salmon on top of each pool of sauce.
• What Makes This Recipe Really Sing: This is the coolest way to get crispy skin on fish ever and the crispy skin is like a naturally salted and big flavored chip, so it's the best part!

PAN-SEARED CRISPY SALMON

Steps:

• 1. Season the fish on both sides with salt and pepper. Heat 3 tablespoons of the olive oil in a saute pan. Place the salmon, skin-side down, in the pan and cook (without moving the fish) until the skin is crispy, about 4 to 5 minutes. Reduce the heat, turn the salmon, and continue to cook for another 3 to 4 minutes.
• 2. Meanwhile, heat the remaining tablespoon oil in another saute pan over medium heat. Add the garlic, shallots, and leek; saute for 3 to 5 minutes until the leak begins to soften.
• 3. Add the cannellini beans and the wine; bring to a gentle simmer. Add the butter. Season to taste with salt and pepper.

CRISPY SKIN SALMON

Steps:

• RICE:.
• Place the rice and oil in a rice cooker.
• Mix well. Add in the water, lime juice and garlic clove.
• Cook according to manufacturer's instructions.
• After cooking, let rice sit for 20 minutes and stir in cilantro.
• EDAMAME:.
• Heat the olive oil to the smoking point in a pan.
• Add in the edamame and let it sit for 1 minute.
• Add in the shallots and garlic and cook for 2 minutes.
• Season with salt and pepper.
• SALMON:.
• Heat the oil to just smoking in a pan.
• Season the flesh side of salmon with salt and pepper.
• Place the filet in he pan skin down.
• Let it cook for 5 minutes. You should see the oil sizzling and the flesh cooking from the bottom up.
• When the flesh looks like it has cooked about half the way up, flip the fish over and cook for 20 seconds.
• Remove.
• CHIMICHURI SAUCE:.
• Combine ingredients together and use as a garnish on meats, poultry and fish.