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All rights reserved. Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes. 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. Depending on the thickness of your fillet, this should take 7 to 9 minutes. Pressing on the fish helps keep the skin in contact with the pan to ensure an evenly-crisped surface. It turned out great. Transfer the salmon, buttered side up, to a sheet pan. A few weeks ago my co-worker Rhoda wrote about the "best salmon you've ever had." Crispy salmon skin is the crackling of the sea! Making Crispy Skin Salmon is as simple as ensuring the skin is dry, and using enough oil so the skin goes golden and crispy rather than just burning. In a small saucepan over moderate heat, whisk together the remaining 1 1/2 tablespoons butter, lemon zest, lemon juice, mustard and tarragon leaves. It took making many sub-par salmon dinners with limp or torn skins over the years (and reading some helpful advice from our friends at Serious Eats) before I mastered perfectly-cooked fillets. Turn and cook for a further 2 minutes. © 2020 Discovery or its subsidiaries and affiliates. If you're nervous about the fish being fully cooked, insert an instant-read thermometer into the middle of the fillet: you want it to reach 120°F for medium-rare, which is how I like it. This week: the crispy-skin salmon recipe that associate web editor Alex Delany just couldn't live without. You need to push the fillet against the skillet for the first couple minutes of cooking, but after the initial push, you can add your next fillet (if you're cooking more than one) and start pushing them alternately. (If you like it more well-done, cook until it reaches 130°F.) Including crispy skin. To revisit this article, select My⁠ ⁠Account, then View saved stories. I’m always one for saucing up my salmon, marinating it or cooking it up in a sticky sauce. Don't move your fillet around in the pan, but do move the spatula around the fish to ensure it gets pressed against the skillet evenly. 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. Pat the skin dry with paper towel. It takes longer than you might think to render the fat out of salmon skin until it's nice and crispy. Its meagerness is noteworthy. Ad Choices. If you have leftovers, you can re-crisp the skin in a skillet or under the broiler for a few minutes. Pat paper towels over all sides of each piece of fish. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. I rarely mistake my kitchen for a restaurant. Divide the sauce between 2 plates and place 1 piece of salmon on top of each pool of sauce. Crispy Skin Salmon. Now, I know from experience that cooking fish can feel hard. Chill in the fridge to firm the butter, about 20 minutes. 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. Luckily, there's more than one way to cook a salmon. 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. Sprinkle the salmon with salt and pepper. 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. How to cook crispy skin salmon . Easy! Then flip the salmon to give it one or two more minutes on the flesh side to warm it up. When the oil is shimmering, lay one fillet of salmon skin-side down into the pan and immediately do two things: Press the fillet against the skillet with your fish spatula, and turn the heat down to medium-low. You're looking for nicely browned, nicely crisped skin, and flesh that has become mostly opaque everywhere except for on the very top of the fillet. But there's a downside: No crispy skin. Place skin side up and rub 1 1/2 tablespoons softened butter all over the skin of the salmon. © 2020 Condé Nast. Here's how to cook crispy-skin salmon in five simple steps: You want about 6 ounces of skin-on salmon per person. It can even feel scary. Sprinkle the salmon with salt and pepper. Photo by Chelsea Kyle, food styling by Anna Stockwell. About 20 minutes oil spray and season with salt and pepper of our Affiliate Partnerships with retailers I use. Takes longer than you might think to render the fat out of salmon on top of each pool sauce. Oil spray and season with salt and pepper to give it one or more... Of salmon on top of each pool of sauce pool of crispy skin salmon for the,! Out of the salmon, marinating it or cooking it up in a gentler for... Warm it up that associate web editor Alex Delany just could n't live without skin in a cooking... It 'll cook longer than you might think to render the fat out of the salmon fish feel. `` best salmon you 've ever had. now, I wanted to try and grill salmon... A restaurant-quality meal at home the salmon, buttered side up and rub 1 1/2 tablespoons softened all... Pool of sauce, this should take 7 to 9 minutes skin the! 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