I've been getting a bit experimental lately and I love salmon. I've heard that crisped skin is pretty good and, as it turns out, it is. Here's what I've been doing lately...
I cook for two people, including myself, so I only cook two fillets at a time.
Ingredients:
Sockeye or King Salmon fillets (Atlantic salmon isn't real salmon)
Extra Virgin Olive Oil (or Peanut oil if olive oil is too heavy for you)
Kosher salt
Fresh ground pepper
Dried basil
Dried oregano
Lemon pepper
Garlic powder
Fish prep:
Cut the salmon into evenly shaped and thick pieces as you'll wind up with better and more evenly cooked fish. Try to remove all the bones you possibly can using either some needle nose pliers that are clean (the best) or a fish deboner, of sorts.
Once that is done I take the back of a chef knife and "squeegee" all of the water out of the skins. I wipe that portion of the knife down with a paper towel after every stroke. Go both ways on the fish to get the majority of the moisture out.
After I have gotten enough of the moisture out I will flip the salmon over and coat it with my mixture below.
Coating:
I mix some kosher salt, fresh ground pepper, dried basil, dried oregano, a dash of lemon pepper, and a dash of garlic powder all together to make my seasoning. I season the fillets to my liking just before putting them in the pan.
Cooking:
Preheat a pan on medium to medium-high heat until the pan is nice and hot. Once the pan is hot pour some oil in there and make sure it simmers. When the oil is nice and hot put the fillets in the pan, skin side down. Cook the fish skins until they are thin with a nice crispy golden brown. Flip the salmon over and let it sear the top of the fish. You'll want to pull the salmon off when it is almost cooked all of the way through. When it is cooked pull it off and let it sit for a couple of minutes and then plate.
I cook for two people, including myself, so I only cook two fillets at a time.
Ingredients:
Sockeye or King Salmon fillets (Atlantic salmon isn't real salmon)
Extra Virgin Olive Oil (or Peanut oil if olive oil is too heavy for you)
Kosher salt
Fresh ground pepper
Dried basil
Dried oregano
Lemon pepper
Garlic powder
Fish prep:
Cut the salmon into evenly shaped and thick pieces as you'll wind up with better and more evenly cooked fish. Try to remove all the bones you possibly can using either some needle nose pliers that are clean (the best) or a fish deboner, of sorts.
Once that is done I take the back of a chef knife and "squeegee" all of the water out of the skins. I wipe that portion of the knife down with a paper towel after every stroke. Go both ways on the fish to get the majority of the moisture out.
After I have gotten enough of the moisture out I will flip the salmon over and coat it with my mixture below.
Coating:
I mix some kosher salt, fresh ground pepper, dried basil, dried oregano, a dash of lemon pepper, and a dash of garlic powder all together to make my seasoning. I season the fillets to my liking just before putting them in the pan.
Cooking:
Preheat a pan on medium to medium-high heat until the pan is nice and hot. Once the pan is hot pour some oil in there and make sure it simmers. When the oil is nice and hot put the fillets in the pan, skin side down. Cook the fish skins until they are thin with a nice crispy golden brown. Flip the salmon over and let it sear the top of the fish. You'll want to pull the salmon off when it is almost cooked all of the way through. When it is cooked pull it off and let it sit for a couple of minutes and then plate.
