Salmon is something I never tire of having for dinner, and I could eat it several times a week if it weren't so expensive. As it is, we usually have salmon once a week, and it's always one of my favorite meals.
Recently, we've been trying to master the crispy skin technique. It's not that fun scraping all the scales off the skin with the back of a knife, but the reward of that salted, crisp skin that's almost like a salmon potato chip is worth the extra effort.
We've experimented both with cooking the salmon skin-side-down in a searing hot pan, as well as skin-side-up under the broiler. Although we have had success with the pan method, especially with a few tablespoons of coconut oil in our cast iron pan, the skin sometimes tends to stick to the pan which might be rectified with a better non-stick pan. But the broiler method has seemed to work the most consistently for us, so that's the recipe that I have included today.
After getting home last night from a three-day weekend away, I have so many photos to share. Soon...
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Salmon with Crispy Skin
- 1 1/2 pounds of salmon
- olive oil
- salt, pepper, garlic and smoked paprika
Lay the salmon down on the butcher paper, skin side up. Use the edge of a chef's knife to scrape the scales in the opposite direction, until the salmon is clean of scales. Without the scales, the skin will have a silvery diamond pattern.
Rinse the salmon under cool water, then wrap in a clean, dry kitchen towel. Squeeze gently to remove as much water as possible from the salmon. The salmon needs to be dry in order for the skin to get crisp. Cut the salmon into 4 portions (scissors work best for cutting through the skin) and place it skin side up on a baking sheet lined with parchment paper.
Rub the skin with a small amount of olive oil (about half a teaspoon per portion) and season both sides with salt, pepper, garlic powder and smoked paprika.
Place an oven rack directly underneath the broiler and turn the broiler on to high. Set the pan on the rack. Broil for 5-7 minutes until the skin is browned and crisp. Serve immediately.
Yields 4 servings
Recipe from Curly Girl Kitchen