My go-to method for crispy salmon skin every time

I love cooking salmon at home, but for the longest time, the skin would always tear and stick to the pan. It was a mess! Then I saw a tip to start with a cold pan. I place the salmon in skin-side down with no oil yet. I turn the heat to medium and let it cook slowly. As the pan gets hot, the fat from the skin cooks out and makes it crispy. After about seven minutes, I flip it to cook the other side. The skin comes out perfectly crisp and whole. I've used this method for a while, and it works every time!

3 comments

Log in to join the discussion

Log In

3 Comments

mila_harris7mo ago

Question why people make such a big deal about salmon skin.

3

jordan_webb7mo ago

Lol, I feel you on that. I once served salmon skin so rubbery it could bounce back at me. @nelson.abby is totally right about crispiness being everything. When it's done right, that crispy skin is the best part, but my attempts usually end up as dog treats. Guess I need to learn how to cook it without setting off the smoke alarm.

1

nelson.abby7mo ago

Three rubbery salmon skins taught me why crispiness is key. My cooking fails are why it's such a big deal.

2