Pan Fried Salmon

with crispy skin

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Ryan Goodwin avatar
Recipe video made by Ryan Published on 04/26/2018, viewed by 13680 , 0 Comments
yield2 portionstotal time30m

Crispy salmon skin is delicious, but it takes a lot of patience. Learn how to cook that skin to crispy perfection.

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What you will need

1 salmon filet

2 tbsp (30 ml) olive oil

Salt and pepper as needed

How to cook

1

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t scrape them away with a paring knife.

Scrape away the scales. They make tools for scaling fish, but I usually just scrape them away with a paring knife.

2

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lt 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.

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

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Season both sides of the fillet with salt and pepper.

4

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wn. 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.

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

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er.

Be patient. But when the skin is really crispy and golden brown, flip it over.

6

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lden brown crust.

Similarly, let the salmon fry for about 10 minutes, until it has a nice, golden brown crust.

7

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s done cooking. Set it aside to rest for a few.

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

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 nicely cooked, with a little pink in the middle. As it sits for a few minutes, it will continue to cook through.

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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