The key to crispy skin when pan frying is don’t dance with the salmon – you may be tempted to move it around while it’s cooking or flip it over – hold this urge – the longer you cook skin side down, the crispier it will be. Points 1 to 3 also help remove moisture before it goes into the pan. This method is less tedious than removing the skin and baking it between 2 trays but results in the same crispiness. Keeping the skin on the fish also protects it from overcooking.
Start about 30 minutes before you wish to eat.
- pat the salmon dry with a paper towel
- salt the skin – about a tsp per fillet
- put the fish uncovered in the fridge for 20 minutes
- wipe the salt off the skin with a paper towel
- put olive oil in a non-stick pan and heat over med to high heat
- have the pan hot when the salmon goes in (it doesn’t have to go directly in to the pan from the fridge)
- place skin side down and give a little move around at the start so that it doesn’t stick
- keep the high for a minute or so to seal the skin
- turn the heat down a touch, and leave the salmon in the one spot
- use an spatula to gently press down to stop the skin from curling up – it needs to have contact with the pan the whole time
- use the colour change from orange to pink as your timer, when the side is about 3/4 pink (about 2-4 minutes), add a touch of salt to the uncooked side, turn and cook the other side for 30 seconds to a minute- this will give you med-rare to medium.
Team with a salad like the one pictured:
Get a bit fancy by sitting it on avocado puree: avocado, lemon, garlic, salt and pepper. Whiz til smooth and creamy.