Crispy-Skinned Salmon: A Recipe
attempting to fall in love with my least favorite fish
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It’s no secret that I don’t love salmon (and if it was, well, spoiler! I don’t love salmon). Maybe it’s because the flavor is so strong? Maybe it’s because people tend to overcook it? Or maybe it’s because I really hate when it’s serve with soggy skin that I have to peel off.
Either way, I don’t cook salmon often, if ever, and I’m trying to change that. Mainly because it is often the recipe that I get asked for the most.
People love salmon. Why? I realized that I needed to get onboard the salmon train (boat?) and start getting some new salmon recipes in my repertoire.
First up: a recipe for crispy-skinned salmon.
If I’m going to eat salmon, I’d like for the skin to be crisp. There’s nothing worst than picking off that soggy, gray skin when I’m eating salmon.
In order to ensure that it’s crisp, there are a few things that need to happen.
Pat the fish dry! All over! Place it, skin-side up, on a paper towel-lined plate and refrigerate it for at least 1 hour. Moisture is the enemy of crispy skin.! If the skin is damp, it’ll steam instead of fry.
Heat the pan!! I often like to heat the pan, sans oil, until water droplets splashed in the pan evaporate quickly and evenly. (If there is oil in the pan when you do this, it will spit back at you in a not-so-great way that will likely injure you.) If you heat the pan with oil, you’ll know it’s hot enough because the oil will shimmer.
Place the salmon in the pan, skin-side down, and press it, either with a spatula or place a heavier pan over the top. Pressing it will keep the skin in full, even contact with the pan. When salmon skin heats, it tightens and shrinks. If you don’t press it, it will curl. You only need to press it for around 30 to 45 seconds. Once the proteins firm up, the fat will start to render from the skin, and the skin will crisp right up for ya.
One thing to remember: don’t move it! Let the salmon be. You might be scared because it sticks to the pan at first. Fret not! The fish will release once it’s crisp and golden. If it is still sticking, then it’s not ready yet.
Cook the salmon the majority of the way on the skin side. Once it’s almost done, flip it and finish cooking it, then plate it, skin-side up. Ya gotta show off that cute crispy skin.
Recipe below. LMK your favorite way to eat salmon; I’m going to work on some more recipes featuring everyone’s favorite fish.
Crispy-Skin Salmon with Yogurt and Tomatoes
Serves 2
Prep time: 10 minutes
Total time: 1 hour and 15 minutes
