Crispy Skinned Salmon With Maitake Dashi Recipes

CRISPY SKIN SALMON

Crispy Skin Salmon image

Recipe video above. Cooking salmon so the skin is evenly crispy from end to end is simple if you follow two key tips: Firstly, ensuring the skin is dry. Secondly, using enough oil to cover the base of the skillet so the skin fries properly and goes golden and crispy rather than just burning in patches. Easy!Pictured with a creamy Lemon & Herb Risotto (ultra easy hands-free baked method!).

Provided by Nagi

Categories Mains

Number Of Ingredients 6

Ingredients

4 salmon fillets (, skin-on (Note 1))
1 tsp olive oil ((or other cooking oil))
1 tsp salt (, cooking/kosher (3/4 tsp table salt, Note 2))
1/2 tsp black pepper
2 tbsp olive oil ((or vegetable oil))
lemon wedges

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!).

Nutrition Facts : Calories 255 kcal, Carbohydrate 1 g, Protein 30 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 83 mg, Sodium 648 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CRISPY SKIN SALMON

Crispy Skin Salmon image

Most people hate salmon skin and discard it (raises hand, no judgement here) but cooking salmon in a searing hot cast iron skillet allows for a crispness that may just tempt you to clean your plate!

Provided by thedailygourmet

Time 25m

Yield 4

Number Of Ingredients 5

Ingredients

1 tablespoon salted butter
1 tablespoon olive oil
1 (1 pound) fillet skin-on salmon
2 teaspoons Greek seasoning (such as Cavender's®)
2 tablespoons chopped pecans

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.

Nutrition Facts : Calories 264.4 calories, Carbohydrate 1 g, Cholesterol 63.4 mg, Fat 19.7 g, Fiber 0.4 g, Protein 20 g, SaturatedFat 4.7 g, Sodium 311.5 mg, Sugar 0.1 g

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