CRISPY SKIN SALMON
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
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 WITH MINCED HERB BUTTER
Provided by Trisha Yearwood
Categories main-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 5
Steps:
- For the minced herb butter: Line a baking sheet that fits into the freezer with parchment paper.
- Put the butter in a small mixing bowl and add the parsley. Stir to combine with a rubber spatula. Scoop into a piping bag fitted with a star tip. Pipe the butter into rosettes on the prepared baking sheet. Freeze until the butter is set, about 1 hour.
- For the salmon: Line a plate with paper towels and place the salmon on it skin-side up. Using a paring knife, score the salmon by making 2 small slits in the skin on each piece, making sure not to cut into the flesh. Pat the skin with paper towels to make sure it is as dry as possible.
- Place a large nonstick skillet over high heat. Once the skillet is warm, add the vegetable oil and heat until shimmering. The skillet needs to be very hot to create a crispy sear at the start.
- Season the salmon skin with 1/2 teaspoon of the salt, then place the salmon pieces skin-side down in the oil; reduce the heat to medium. Using a fish spatula, apply even pressure to each piece to make sure it stays flat. Cook, without flipping, until the edges are golden brown and the flesh is turning opaque, 7 to 8 minutes. Season the flesh of the salmon with the remaining 1/2 teaspoon salt and flip over to finish cooking; it will take about 2 minutes more for medium (125 degrees F), depending on the thickness of the fish. Do not flip the fish again or cover the skillet.
- Plate the salmon crispy skin facing up. Top each piece with a rosette of herb butter. Serve immediately.
CRISPY SKIN SALMON
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
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
CRISPY-SKIN SALMON WITH MISO-HONEY SAUCE
The key to salmon fillets with crackly skin is to start it skin side down in a cold cast-iron pan-as the skillet heats, the skin slowly renders and crisps.
Provided by Lauren Stanek
Categories Bon Appétit Dinner Seafood Fish Salmon Honey Sesame Ginger Green Onion/Scallion Dairy Free Peanut Free Soy Free Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 10
Steps:
- Whisk ginger, miso, honey, vinegar, oil, and 1 Tbsp. water in a small bowl to combine; set sauce aside.
- Heat a dry small skillet over medium. Toast sesame seeds, tossing, until golden and slightly fragrant, about 2 minutes. Transfer to a small bowl; let cool.
- Lightly season salmon all over with salt. Place skin side down in an unheated cast-iron skillet. Set skillet over medium heat and cook, undisturbed, 5 minutes. Press down lightly on salmon with a fish spatula to ensure all of the skin is making contact with the pan and continue to cook until flesh is opaque most of the way through (the top will still be translucent) and skin is crisp, about 5 minutes longer.
- Using spatula, gently turn fillets over, then remove pan from heat. Continue to cook fish in residual heat left in pan until just barely cooked through, 1-3 minutes more, depending on thickness.
- Spoon reserved sauce onto plates. Scoop some rice on top and set fillets, skin side up, on rice. Scatter scallions over and sprinkle with toasted sesame seeds.
CRISPY SKIN SALMON
The new year is always a perfect time to try something completely new. I'm posting it here so I don't lose it...sounds interesting! The cook times are estimates ... times weren't available on the website.
Provided by marisk
Categories Vegetable
Time 1h
Yield 2 serving(s)
Number Of Ingredients 22
Steps:
- RICE:.
- Place the rice and oil in a rice cooker.
- Mix well. Add in the water, lime juice and garlic clove.
- Cook according to manufacturer's instructions.
- After cooking, let rice sit for 20 minutes and stir in cilantro.
- EDAMAME:.
- Heat the olive oil to the smoking point in a pan.
- Add in the edamame and let it sit for 1 minute.
- Add in the shallots and garlic and cook for 2 minutes.
- Season with salt and pepper.
- SALMON:.
- Heat the oil to just smoking in a pan.
- Season the flesh side of salmon with salt and pepper.
- Place the filet in he pan skin down.
- Let it cook for 5 minutes. You should see the oil sizzling and the flesh cooking from the bottom up.
- When the flesh looks like it has cooked about half the way up, flip the fish over and cook for 20 seconds.
- Remove.
- CHIMICHURI SAUCE:.
- Combine ingredients together and use as a garnish on meats, poultry and fish.
Nutrition Facts : Calories 1305.5, Fat 70.5, SaturatedFat 9.6, Cholesterol 72.9, Sodium 235.2, Carbohydrate 104.2, Fiber 15, Sugar 1.5, Protein 69.4
CRISPY SKIN SALMON
Provided by Claire Robinson
Time 37m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Sprinkle the salmon with salt and pepper. Place skin side up and rub 1 1/2 tablespoons softened butter all over the skin of the salmon. Transfer the salmon, buttered side up, to a sheet pan. Chill in the fridge to firm the butter, about 20 minutes.
- Preheat the broiler to high.
- Place the salmon about 5 inches from the heat source and cook until the skin is crispy and the fish is cooked through, 7 to 8 minutes.
- In a small saucepan over moderate heat, whisk together the remaining 1 1/2 tablespoons butter, lemon zest, lemon juice, mustard and tarragon leaves. Divide the sauce between 2 plates and place 1 piece of salmon on top of each pool of sauce.
- What Makes This Recipe Really Sing: This is the coolest way to get crispy skin on fish ever and the crispy skin is like a naturally salted and big flavored chip, so it's the best part!
ORANGE SESAME GLAZED SALMON W/ EXTRA CRISPY SKIN
I love crispy skins, but my hubby does not so I always take his. :)) Here are some tools you'll need if you want to achieve that yummy crispy skin: foil, a baking sheet, and a non-coated cooling rack or a toaster oven rack that will elevate the fish from bottom of the cookie sheet...yes you could use a broiling pan, but those things are a pain to clean and you wouldn't get such yummy extra crispy skins :) I choose to broil mine but this will work well on the grill too. Just be sure to brush the hot grill rack with olive oil so the skin does not stick.
Provided by MixnVixn
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a small bowl mix together all marinade ingredients. Be sure to reserving 1/2 cup of the water to use during the cooking process. Set aside.
- Preheat oven to broil with oven rack placed in the upper center position. Prepare a baking sheet by layering 2 strips of foil to cover the bottom of pan, then place an non-coated cooling rack over that.
- Brush skin side of salmon with olive oil (this will help to insure skin doesn't stick and become extra crispy), place fillets about 1-2 inches apart on the cooling rack in the center of backing sheet. Reserve half of marinade for glazing. Brush tops and sides of the salmon fillets with marinade. Let sit for 5-6 minutes.
- Broil, uncovered, for 15-20 minutes (or until fish flakes easily with a fork). Because you're broiling, it will cook quickly. Glaze OFTEN with reserved marinade to get a super sweet and sticky coating. Pour reserved water in bottom of pan half way through cooking time (helps finish cooking the fish and also keeps it moist and flaky).
- I like to serve mine with ginger lime shrimp and a roasted veggie like asparagus :).
Nutrition Facts : Calories 345.1, Fat 10.7, SaturatedFat 1.7, Cholesterol 51.6, Sodium 823.1, Carbohydrate 39, Fiber 1.5, Sugar 32.2, Protein 25
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HOW TO COOK CRISPY-SKIN SALMON FOR A QUICK AND EASY …
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Author Anna StockwellPublished 2015-05-29Estimated Reading Time 4 mins
- Pick Out the Salmon Fillets. Photo by Chelsea Kyle, food styling by Anna Stockwell. You want about 6 ounces of skin-on salmon per person. You can buy pre-portioned slices or a larger piece, but if you do the latter you'll want to slice the fish into individual portions before you begin.
- Dry The Fish. Pat paper towels over all sides of each piece of fish. You want your salmon as dry as possible—the dryer your fish, the better and easier it'll cook.
- Press the Salmon Down Into The Pan. Grab a skillet (any kind of skillet is fine, as long as it comfortably holds two fillets), swirl in some neutral oil such as grapeseed or canola, and set the pan over medium-high heat.
- Render Patiently. It takes longer than you might think to render the fat out of salmon skin until it's nice and crispy. Resist the temptation to turn up the heat and speed up the process: you need to keep your skillet over medium-low heat to avoid over-cooking.
- Flip Just For a Moment, Then Serve. Once the skin is crispy, use your fish spatula to flip the salmon and "kiss" the top of the fillet with the skillet—just long enough to finish cooking it, which should only be about a minute.
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