Crispy Skin Salmon
One of my all-time favourite dinners involves a beautiful piece of wild caught salmon, with super crispy skin. Cooking salmon is actually incredibly easy- this recipe will give you all the tips you need to make the perfect salmon, every time!
Crispy Skin Salmon
wild caught salmon filet (opt for a relatively evenly proportioned piece that is the same thickness all the way through)
celtic sea salt
organic olive oil
An hour before you’re ready to cook, take your fish out of the package and leave it skin-side up, in the fridge. This step is not 100% necessary but will make for an even crispier skin (trust me!)
Pre-heat your cast iron pan (hot)
Cover both sides of your salmon with olive oil and a generous amount of sea salt
Oil your pan with olive oil, place your salmon skin-side down on the hot pan, and cover the pan with a lid.
Cook for 3-5 minutes (skin side down the whole time) depending how cooked you like the inside.
Remove from heat and plate skin side up!
If you are going to dress the salmon with sauce or lemon, don’t place it directly on the fish or the skin will lose its crispy. Opt to drizzle it around the fish, or add your lemon wedge on the place to squeeze just before eating!
I don’t actually flip the salmon to brown the other side because realistically whichever side is placed down loses its crisp, real quick. So I cook the salmon in its entirety with the skin-side down. By covering the pan with a lid, the salmon cooks through perfectly.
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