crispy salmon skin

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 &amp; Herb Risotto (ultra easy hands-free baked method!).

Crispy Skin Salmon

salmon skin-on (Note 1))

olive oil ((or other cooking oil))

tsp black pepper

olive oil ((or vegetable oil))

lemon wedges

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 &quot;sets&quot; 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&#039;s hot, so serve immediately! Pictured in post with creamy Lemon &amp; Herb Risotto which acts as a side dish and semi-sauce (super easy no-stir recipe!).

Crispy pan seared salmon with lemon parmesan cream sauce is the perfect weeknight meal! Pair with Israeli couscous and sautéed zucchini. Perfect weeknight meal that comes together quickly, yet fancy enough to serve to company!

Crispy Pan Seared Salmon with Lemon Parmesan Sauce

salmon

tsp kosher salt

Tbsp grapeseed or extra virgin olive oil

shallots

garlic (minced)

tsp crushed red pepper flakes

coconut milk (full fat

mascarpone cheese (room temperature )

parmesan cheese (grated )

lemons

chives (chopped, plus more for serving )

dill (chopped, plus more for serving )

zucchini

Tbsp extra virgin olive oil (divided )

½ tsp kosher salt

Israeli couscous

Tbsp pine nuts (toasted )

arugula

Crusty baguette

Dry salmon before cooking. Place salmon filets on a paper-towel lined plate to dry. Let sit 5-10 minutes, then turn over and dry an additional 5-10 minutes. Season salmon on both sides with salt and pepper.  

Cook the zucchini. Preheat oven to 375 F. Place zucchini on a rimmed baking sheet, then drizzle with 2 Tbsp extra virgin olive oil and season with salt and pepper. Toss to combine, then roast until tender, about 15-20 minutes, stirring once halfway through.  

Make the couscous. Place 1 ¼ cups water in a sauce pan then bring to a boil. Add couscous, turn heat to a simmer, then cover and set aside until all water has absorbed, about 5 minutes. Fluff couscous with a fork, drizzle in remaining 2 Tbsp extra virgin olive oil, roasted zucchini, and pine nuts. Gently toss to combine.

Cook the salmon. Heat oil in a large nonstick skillet over medium-high heat. When hot, add salmon skin side down. Cook until skin is crisp and salmon easily pulls away from the pan, about 4-5 minutes. Carefully flip and cook other side until salmon registers between 110 and 120 F for medium rare, about 3 minutes more. Cook longer as desired, but remember the fish will continue to cook a little after you remove it from the pan. 

Make the sauce. Remove salmon from pan and set aside. Meanwhile, to the same pan add shallots and cook until translucent, about 3 minutes. Add garlic and red pepper flakes, then cook 30 seconds more. Pour in coconut milk or heavy cream and mascarpone cheese, then stir until cheese has completely melted. Add parmesan, juice from 1-2 lemons (start with 2-3 Tbsp, then add more if you love lemon OR just place lemon halves into sauce!), and fresh herbs, then whisk to combine. Taste sauce and adjust seasoning as needed. Remove from the heat, then either return salmon to the pan or serve on the side with sauce spooned on top.

Serve immediately with couscous, arugula, and crusty bread. 

https://content.jwplatform.com/videos/0rdJDD3L.mp4

Crispy pan seared salmon is served with a simple lemon parmesan sauce made from coconut herbs, red pepper flakes, and lots of fresh herbs. Serve with couscous and roasted vegetables for a simple, flavorful weeknight dinner!

Just 7 minutes to make this super crispy, addictive salmon snack. Enjoy this crispy salmon skin on its own, or add to sandwiches or salads.

Crispy Salmon Skin "Bacon"

Salmon skin (from 2-4 cooked or raw salmon fillets)

Sea salt (optional (see instructions))

Remove the scales. Cut the salmon skin off the salmon fillet, and remove any excess fat or meat from the inside of the skin. Season with a little sea salt. If starting with a large piece, slice into smaller pieces or strips that will be easier to flip in a skillet.

If starting with raw salmon skin:

Separate the skin from the salmon meat, and scape off any excess meat. If you cooked your salmon in a flavorful sauce, no need to season the skin. Otherwise, sprinkle with a tiny bit of sea salt. alt. If starting with a large piece, slice into smaller pieces or strips that will be easier to flip in a skillet.

If starting with cooked salmon:

Follow these instructions whether started with raw or cooked salmon skin. Preheat a large nonstick skillet over medium-low heat. Place salmon skin down on the skillet with the scale side up. Cook over medium low heat for a few minutes, pressing down with a spatula to ensure all parts crisp up evenly. Watch out for grease splatters.

Use tongs or a spatula to flip the salmon skin and cook on the other side for a few minutes, pressing down with a spatula again and taking care not to burn the salmon skin.

Remove from heat and let cool on a plate with a paper towel. It will crisp up as it cools.

Make the bacon:

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