Then flip the salmon to give it one or two more minutes on the flesh side to warm it up. If you're nervous about the fish being fully cooked, insert an instant-read thermometer into the middle of the fillet: you want it to reach 120°F for medium-rare, which is how I like it. © 2020 Discovery or its subsidiaries and affiliates. Don't move your fillet around in the pan, but do move the spatula around the fish to ensure it gets pressed against the skillet evenly. Place the salmon about 5 inches from the heat source and cook until the skin is crispy and the fish is cooked through, 7 to 8 minutes. Epicurious may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. (Salmon skin shrinks as it cooks, and if you don't press it into the skillet, it can curl out of shape.) However, that was when I lived in Alaska. First time grilling Salmon. Making Crispy Skin Salmon is as simple as ensuring the skin is dry, and using enough oil so the skin goes golden and crispy rather than just burning. Now, I know from experience that cooking fish can feel hard. I rarely mistake my kitchen for a restaurant. Use of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20) and Your California Privacy Rights. Its meagerness is noteworthy. While the skillet heats, generously season each piece of salmon with salt and pepper, and make sure you have a flexible metal fish spatula handy. Here’s the secret: Let the salmon cook for 90% of the time on the skin side. After about six minutes, during which time you should keep pushing the salmon down into the skillet periodically, use the spatula to peek at the skin. This week: the crispy-skin salmon recipe that associate web editor Alex Delany just couldn't live without. How to cook crispy skin salmon . You need to push the fillet against the skillet for the first couple minutes of cooking, but after the initial push, you can add your next fillet (if you're cooking more than one) and start pushing them alternately. Cook, skin-side down, for 3 minutes . © 2020 Condé Nast. Time will vary depending on thickness, so use a thermometer. Once the skin is crispy, use your fish spatula to flip the salmon and "kiss" the top of the fillet with the skillet—just long enough to finish cooking it, which should only be about a minute. Crispy salmon skin is the crackling of the sea! Pressing on the fish helps keep the skin in contact with the pan to ensure an evenly-crisped surface. Living where it is 100 outside, I wanted to try and grill the salmon. Ad Choices. How Long to Sear Salmon: The salmon I get is usually about an inch thick, so I cook it for 5 minutes on the skin side, until it’s golden brown and crispy. Chill in the fridge to firm the butter, about 20 minutes. Chill in the fridge to firm the butter, about 20 minutes. Transfer the salmon, buttered side up, to a sheet pan. But now I know that crunchy skin and tender, luscious fish is all about following a method. Transfer the salmon, buttered side up, to a sheet pan. Place skin side up and rub 1 1/2 tablespoons softened butter all over the skin of the salmon. Divide the sauce between 2 plates and place 1 piece of salmon on top of each pool of sauce. It took making many sub-par salmon dinners with limp or torn skins over the years (and reading some helpful advice from our friends at Serious Eats) before I mastered perfectly-cooked fillets. It can even feel scary. Crispy Skin Salmon. Spray with olive oil spray and season with salt and pepper. You can buy pre-portioned slices or a larger piece, but if you do the latter you'll want to slice the fish into individual portions before you begin. A few weeks ago my co-worker Rhoda wrote about the "best salmon you've ever had." If you have leftovers, you can re-crisp the skin in a skillet or under the broiler for a few minutes. Here's how to cook crispy-skin salmon in five simple steps: You want about 6 ounces of skin-on salmon per person. In a small saucepan over moderate heat, whisk together the remaining 1 1/2 tablespoons butter, lemon zest, lemon juice, mustard and tarragon leaves. I usually use stove top to start to crisp my skin and then finish in the oven. What Makes This Recipe Really Sing: This is the coolest way to get crispy skin on fish ever and the crispy skin is like a naturally salted and big flavored chip, so it's the best part! I’m always one for saucing up my salmon, marinating it or cooking it up in a sticky sauce. (If you like it more well-done, cook until it reaches 130°F.) Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes. Serve immediately, perhaps with a salad, maybe with some lemon, maybe even with a simple pan sauce—but always, always skin-side up. Sprinkle the salmon with salt and pepper. (You'll notice them right away—it'll feel like a pin sticking out of the flesh.) Salmon with crispy skin is best eaten immediately. All rights reserved. Once the skin is crispy, use your fish spatula to flip the salmon and "kiss" the top of the fillet with the skillet—just long enough to finish cooking it, which should only be about a minute. All rights reserved. It turned out great. Depending on the thickness of your fillet, this should take 7 to 9 minutes. But there's a downside: No crispy skin. Use the other hand to run a finger along the faults in the flesh, feeling for pin bones. This thoroughly crisps the skin, and also results in a gentler cooking for the flesh of the salmon. If you find any, use fish tweezers, needle-nosed pliers, or even just regular old tweezers to gently but firmly pull each pin bone out, being sure to pull along the same plane that the bone is on so you don't tear the delicate flesh. You're looking for nicely browned, nicely crisped skin, and flesh that has become mostly opaque everywhere except for on the very top of the fillet. Luckily, there's more than one way to cook a salmon. Including crispy skin. When the oil is shimmering, lay one fillet of salmon skin-side down into the pan and immediately do two things: Press the fillet against the skillet with your fish spatula, and turn the heat down to medium-low. Don’t cook it too long or it’ll dry out. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. 2 (6-ounce) pieces center-cut salmon fillet with skin, about1-inch thick, Kosher salt and freshly cracked black pepper, 3 tablespoons unsalted butter, softened and divided, Sign up for the Recipe of the Day Newsletter Privacy Policy, Gluten-Free Roasted Garlic and Herb Gravy. Place skin side up and rub 1 1/2 tablespoons softened butter all over the skin of the salmon. That salmon—slow-cooked, but still ready in 22 minutes—really is a brilliant way to cook the fish. Sprinkle the salmon with salt and pepper. Easy! Pat the skin dry with paper towel. Serve with a squeeze of lemon. To revisit this article, visit My Profile, then View saved stories. To revisit this article, select My⁠ ⁠Account, then View saved stories. Grab a skillet (any kind of skillet is fine, as long as it comfortably holds two fillets), swirl in some neutral oil such as grapeseed or canola, and set the pan over medium-high heat. Resist the temptation to turn up the heat and speed up the process: you need to keep your skillet over medium-low heat to avoid over-cooking. You'll probably buy boneless fillets, but even these often have a few stragglers, so check each piece: Take a fillet and drape it, skin-side down, over one hand. Now that you know how to cook crispy-skin salmon, impress your guests with a restaurant-quality meal at home! Turn and cook for a further 2 minutes. making crispy skin salmon ahead of time. Photo by Chelsea Kyle, food styling by Anna Stockwell. You want your salmon as dry as possible—the dryer your fish, the better and easier it'll cook. It takes longer than you might think to render the fat out of salmon skin until it's nice and crispy. Pat paper towels over all sides of each piece of fish. 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