Induction hob

How do you make crispy skin salmon?

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.

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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

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.  

Crispy skin salmon and salad Gary Lum
Crispy skin salmon and salad
Crispy skin salmon on crispy cheesy noodles with broccoli Gary Lum
Crispy skin salmon on crispy cheesy noodles with broccoli

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

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