Crispy Skin Salmon

• 分量: 4 servings
• 調理時間: 3 minutes
• 総時間: 13 minutes

材料

4 salmon fillets (, skin-on, Note 1)

1 tsp olive oil (or other cooking oil)

1 tsp salt (, cooking/kosher, 3/4 tsp table salt, Note 2)

1/2 tsp black pepper

2 tbsp olive oil (or vegetable oil)

lemon wedges

手順

Dry skin: Pat the skin of the salmon very well with a paper towel until dry. If time permits, place the salmon skin side up in the fridge for 1 hour (uncovered,) to dry it out even more.

Season: Drizzle flesh side with half the oil (just a tiny bit) and rub over skin. Sprinkle with half the salt and pepper. Turn fillet over and repeat. Do not do this step until just before cooking.

Heat oil: Put enough oil in a large non stick skillet so it fully covers the base. Heat on medium high until it shimmers (but not smoking).

Skin side down: Place salmon in the skillet skin side down, then immediately turn the head down to medium.

Press down: Using a spatula or something similar, press down on each salmon for 10 seconds so the skin is pushed flat against the skillet and "sets" its form. If you can do at least two at a time that is ideal.

Cook 7 minutes: Cook for 7 minutes, or until the salmon is cooked 3/4 of the way through (you will see the colour changing up the side of the salmon) and the skin is crispy.

90 sec on flesh side: Flip the salmon to skin side is up and cook for a further 90 seconds.

Final skin blast! (My secret tip) Flip the salmon again to skin side down, turn the heat up to medium high and cook the skin side again for 60 seconds, just to give it a final blast of heat to reinforce crispiness!

Serve skin side UP to protect the crispy skin. Fish skin will only stay crispy while it's hot, so serve immediately! Pictured in post with creamy Lemon & Herb Risotto which acts as a side dish and semi-sauce (super easy no-stir recipe!).

栄養

• カロリー: 255 kcal
• 脂肪総量: 14 g
• 飽和脂肪: 2 g
• コレステロール: 83 mg
• ナトリウム: 648 mg
• 炭水化物総量: 1 g
• 食物繊維: 1 g
• 糖質総量: 1 g
• タンパク質: 30 g