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
I think I’ve managed to work out how to use e-mail lists for sending post notifications and newsletters. I’d love it if you would sign up using the ‘form’ in the side bar (if you’re using a laptop or desktop) or at the bottom of the post (if you’re using a mobile device).
By subscribing you’ll receive a personalised e-mail from me and from time to time, apart from the blog post I’ll share something new, like my ideas for a cook book sometime this year.
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
Some flour
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.
Final thoughts
If you try this please let me know how you go.
Can you do me another favour please
I’m sort of transitioning my blogging to balance between food blogging and light hearted ‘medical’ podcasting. Please check out the podcast at drgarylum.com/blog
Crispy skin salmon, sure … but chicken schnitzel wrap?!?!? Yeah! (and beef wellington I have not had in a decade).
The beef Wellington was pretty good. Tender enough to cut with a plastic knife 😋
I like the skin if it’s super crispy, and it certainly looks like yours qualifies! 🙂
Beck, if I had a proper kitchen rather than a kitchenette which is effectively my living area, and I owned my own place, I’d have a super exhaust fan so I could turn my fan to super hot and make the skin really crispy. At the moment I have to have all the windows open when I cook. It sucks in winter.
When the skin is crispy but the meat is soft and luscious, that’s a combo that can’t be beat!
Exactly Lorraine. I never like over cooking my salmon.
I recall reading this recipe from you somewhere earlier. I did ‘try’ it. I ended up tossing the skin. Fish skin is for jewelry or compost..I just cannot make myself eat the stuff! No matter how pretty!
Fair enough. When done by experts crispy salmon skin is really nice.
One day, I hope to be an expert who can also make crispy skin salmon.