This salmon is pretty much perfect. Simply seasoned, perfectly moist, amazingly crispy. I love crispy skin on fish, but believe it or not, crispy skin is a bit of an art — and ima tell you how to do it.
Recipe by Just the Tip / Inspired by e-how
Here’s what I used:
- 4 6-oz skin-on, cleaned, salmon fillets
- kosher salt
- freshly ground black pepper
- canola oil
Here’s what I did:
Pat the skin completely dry with paper towels. The skin must be dried out as much as possible to achieve maximum crispiness.
Cut the fillets into 4-inch pieces. This method works best with smaller pieces of fish.
Pour some kosher salt on a plate and press the skin side of each fillet down on it, so that the salt draws out extra moisture. Leave the fillets there until ready to cook, but no more than an hour.
When ready to cook, use the knife blade to scrape the fish skin to remove all the salt.
Heat the oil in a saute pan over medium-high heat. Use enough oil to thinly coat the entire bottom of the pan.
Add the fillets skin side down, and season the flesh-side with black pepper.
After removing the plate (or other weight), cook another 3-4 minutes, then carefully flip.
- After flipping, shut off the heat. Let residual heat slowly finish cooking the fish for about 30-60 seconds.
- Squeeze with some lemon and eat it.