LOS ANGELES
SAN FERNANDO VALLEY

Hallie Norvet

Personal Chef Service

Blog

How to Make Crispy Skin Salmon

Posted on April 16, 2013 at 6:40 PM

In my personal opinion, the best part about eating a fresh salmon filet is the deliciously crispy skin. Here I will show to step by step how to sear and cook a salmon filet so you get that extra crispy skin that everyone loves.



Ingredients/Tools:

One Salmon 5 oz. Salmon Filet (Skin-On)

Medium Saute Pan

Fish Spatula

Small Sheet Tray

1 TB Grapeseed Oil

Kosher Salt

Fresh Cracked Black or White Pepper



1. Pre-heat your oven to 400 degrees. Do inspect the skin side to make sure there are no extra scales. If there are, simply taking an upside down butter knife and runnning it back and forth along the skin should jostle any loose. Rinse your fish and dry well with paper towels. This is crucial to getting an extra crispy crunchy skin.



2. I began by trimming my salmon filet down to size. Your local seafod market should have portioned filets available for you, if not you can simply ask them to cut one for you. a 4-6 oz. filet in generally good for one person. This is a beautiful piece of =Scottish Salmon that I purchased from Santa Monica Seafood. Take your filet and season both sides with salt and pepper.


3. Heat your saute pan over high heat. Allow your pan to heat up for about one minute. This is essential to getting both color, and a crispy skin on your salmon. Pour your oil into the pan. Grapeseed oil has a higher smoke point than other other oils like olive or vegetable. A smoke point is at what temperature the oil in a hot pan will begin to smoke. Since grapeseed oil has a higher smoke point, the pan can get hotter without any smoke.


4. Slowly put your salmon into a hot pan *away* from you. This is a safety precaution, as if the salmon slips out of your hands, it will splatter the hot oil *away* from you and not towards you.



5. Quickly grab your spatula and with gentle pressure push down on the fish. This is done to prevent the skin from curling up from the high heat of the pan.



6. Reduce your heat to medium-high and allow the fish to cook for 2-3 minutes. Do not try to move the fish during this time. Once the skin is crispy enough you will be able to slide your fish spatula under the filet.


7. Remove the filet from the pan, onto the sheet tray and into the oven to finish. Your salmon filet should take about 4-6 minutes to cook depending on how well you prefer your salmon done. If you like it medium or medium-well, err on the side of 4-5 minutes. If you like your salmon well done it should take about 6-7 minutes.


8. Remove your salmon from the oven and allow to rest for 2-3 minutes as the fish will continue to cook. Plate your fish skin side up and enjoy!



I served mine over a parsnip puree, sauteed swiss chard and a port wine reduction.

Categories: Seafood

Post a Comment

Oops!

Oops, you forgot something.

Oops!

The words you entered did not match the given text. Please try again.

You must be a member to comment on this page. Sign In or Register

0 Comments