Is there much better, healthier or more satisfying than a perfectly cooked, moist, tender, crackling crispy skin piece of salmon. I really don`t think so. There`s a reason it`s the #1 most consumed fish in North America, it`s just plain delicious. Unfortunately there`s also a dark side I see far too often when prepared at home, almost a travesty in my humble opinion. That`s over or under cooked salmon fillets with soggy, soft skin. Not particularly appetizing. Today this simple man`s going to show you how to remedy that with Simple ¨Restaurant Style¨ Crispy Skin Salmon. Really, just a couple of easy steps are going to yield great results.
Even if your planning on serving your salmon skinless try to buy your fillets skin on. The layer of skin & fat acts as an insulator to the flesh protecting the meat from over cooking. Once cooked the skin comes right off.
I`m hungry so let`s get on with it. Here`s what you`ll need for your Simple ¨Restaurant Style¨ Crispy Skin Salmon:
Salmon Fillets- 2, 4-8oz depending on appetite.
Olive Oil- 1-2 Tablespoons
S & PThe 1st thing we need to do is thoroughly dry the salmon fillets. Removing as much excess water as possible are going to help get that skin nice & crispy. Paper towels are perfect here.Generously season the fillets with salt & pepper on both sides. The salt on the skin side`s going to help the crisping process as well.Heat the oil in a skillet over a medium high flame until hot but not smoking. You`ll be able to tell it`s ready by it`s shimmering appearance. Working one at a time add the salmon fillets SKIN SIDE DOWN.
Immediately press down with a spatula & hold the fillet so all of the skin comes in contact with the hot pan. If you don`t do this the skin is going to curl & the fish won`t cook evenly. Press firmly for 30 seconds to 1 minute. The skin will set at that point.Repeat with the 2nd fillet & reduce the heat to medium low. You want to give the fat a chance to render but not burn before the salmon is cooked. Your going to be cooking the fish almost exclusively with the skin side down. About 4-6 minutes. At the end I`ll flip them to finish but only for about 15 seconds. As the fish cooks you can see the color change from pink to orange moving from bottom to top. When you`ve got orange about half way up give them a flip but as I said, 15-30 seconds depending on the thickness of the fillets. You just want to ¨Kiss¨ the skinless side with the pan. Remove & serve immediately.
Super easy right! And the result is pretty spectacular.Enjoy your Simple ¨Restaurant Style¨ Crispy Skin Salmon!!