Pan Fried Salmon
with crispy skin
2 portions
30mCrispy salmon skin is delicious, but it takes a lot of patience. Learn how to cook that skin to crispy perfection.
What you will need
1 salmon filet
2 tbsp (30 ml) olive oil
Salt and pepper as needed
How to cook
1
Scrape away the scales. They make tools for scaling fish, but I usually just scrape them away with a paring knife.
2
Remove any extra bones or loose scales. You can even rince the fillet in salt water if you like. I like to slice off the fatty chunks. They taste good, but might look kinda funny. Up to you if you wanna keep it on.
3
Season both sides of the fillet with salt and pepper.
4
In hot olive oil over medium heat, carefully place the salmon, skin-side down. Press to make sure the skin is in contact with the pan. After a couple of minutes, give it a shake to release from the pan. Let it fry for about 12 minutes.
5
Be patient. But when the skin is really crispy and golden brown, flip it over.
6
Similarly, let the salmon fry for about 10 minutes, until it has a nice, golden brown crust.
7
If you've patiently browned both sides of the fillet, chances are that it is done cooking. Set it aside to rest for a few.
8
You can see through the side of the fillet in the photo, that this piece is nicely cooked, with a little pink in the middle. As it sits for a few minutes, it will continue to cook through.
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