2 (about 120g each) salmon fillets, skin on
Olive oil spray
Sea salt flakes and freshly ground black pepper, to season
Step 1If you want the skin to crisp up in the pan, it needs to be completely dry before you start cooking. Place the salmon fillets skin-side up on a plate and gently pat the skin with paper towel.
Step 2A really hot pan is essential for getting the skin to go crispy, so preheat a frying pan on high. Spray the skin side with oil. Alternatively, spray the pan with oil before preheating.
Step 3Seasoning does more than add flavour – the salt also draws out moisture from the skin so it crisps up quickly. Sprinkle the skin with sea salt flakes and freshly ground black pepper.
Step 4Work quickly to crisp the skin without overcooking the salmon. Place skin-side down in pan and cook for 3 mins or until crispy. Turn and cook for 2 mins or until cooked to your liking.
• Green salad: Keep it simple and refreshing with lightly dressed mixed salad leaves and lemon wedges. Or, for a sweeter salad, toss through halved Perino or cherry tomatoes.
• Zesty sauce: Take your salmon to the next level with a tangy sauce, such as tartare, hollandaise or garlic aïoli. To keep the skin crisp, serve any sauces on the side.
• Creamy sides: Create a deluxe comfort dinner with a hearty gourmet side, such as potato gratin, soft polenta or white bean puree.
- Author: (N/A)
- Image credit: (N/A)
- Publication: Coles