Crispy skin salmon is a real pleasure in terms of mouthfeel
There’s nothing like crispy skin salmon, the crunch through the skin and then the feel as your teeth penetrate the soft flaky flesh of the salmon and the spread of flavour over your tongue.
Please do me a favour
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I thought I’d make a video of how I make the skin on my salmon crispy without a lot of fat flare
What you need to do this quickly and easily
A small piece of salmon, either a tailpiece or middle piece
A plastic bag
Any other flavourings that are dry or powdery like chilli flakes or dried mixed herbs
High burning temperature oil like avocado oil
A small nonstick frying pan
A source of heat that rapidly gets to a high temperature and over which you have reasonable control (I use a portable induction hob)
Here’s how to do it
Put the salmon into a plastic bag and then add some flour and other flavourings. Shake the bag carefully so the salmon is coated evenly and being careful not to let the bag break. You don’t want to have flour all over yourself and the kitchen floor.
Heat up the oil quickly and put the salmon in the frying pan skin side down.
Cook the salmon until the skin is brown and then turn it over and cook the other side.
When the salmon is cooked to your liking, take it off the heat and allow it to rest for a few minutes.
Serve with salad or whatever you like/
How does it taste?
Fantastic. I like baked salmon but crispy skin pan fried salmon is always my favourite.
If you live alone and just want something you can cook for yourself, here’s a good one.
If you try this please let me know how you go.
Can you do me another favour please
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Disclaimer and a note on mass and energy
I have no culinary training nor qualifications. This post is not intended to convey any health or medical advice. If you have any health concerns about anything you read, please contact your registered medical practitioner.
For recipe posts the quantities are indicative. Feel free to vary the quantities to suit your taste.
I deliberately do not calculate energy for dishes. I deliberately default to 500 Calories or 500,000 calories because I do not make these calculations.