Food & Wine
How to cook the perfect crispy skin salmon
If you’ve ever cooked salmon or trout at home before, you’ll notice it’s never quite as crispy as it is in restaurants. In fact, the skin can turn out completely soggy. This recipe from Jill Dupleix from Good Food will help you cook salmon like a pro.
Serves: 2
Ingredients:
- 2 x 180g salmon or trout fillets, skin on
- 2 tsp vegetable oil
- Salt and pepper
Method:
- Remove any moisture from the fish with a paper towel
- Place a decent sized frying pan on medium heat with the vegetable oil, and once hot, add the fish skin-side down.
- Use a flat spatula to press the fish into the pan, preventing it from curling up and distributing the heat evenly.
- The fish will change from orange to pink as it cooks, so when about three quarters of the side of the fillet has changed (this should take about two or three minutes), then turn the fish over and cook for a further 30 seconds or until cooked to preference.
- Serve skin-side up with a bed of your favourite green veggies.
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