CRISPY-SKIN SALMON

That restaurant quality, ultra crispy, wafer-thin, perfectly seared salmon skin eluded us for years until we discovered this technique from the famed British chef Gordon Ramsay. We’ve obsessed over his videos, studied his tips and methods, and now can happily report that we’ve achieved mastery, (according to our guests anyway. This is yet-to-be verified by Mr. Ramsay himself!) This special technique became part of our kitchen tool-chest and we now enthusiastically enjoy this favorite at least once a week!

On a health-note, salmon skin has been shown to have a higher concentration of Omega 3 fatty acids than even the flesh. The Mayo Clinic has shown strong evidence that these fatty acids can reduce triglyceride levels and decrease your chances of heart disease. Wether you like it for the health benefits or just the tasty chip-like crunch, it’s good for you all around!

Crispy Skin Salmon

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Prep Time 5 minutes mins

Cook Time 7 minutes mins

Total Time 12 minutes mins

Course Main Course

Servings 2

Ingredients

  

1x2x3x

• 1 Tbsp Avacado Oil Or Oil of your preference. *See Notes below
• Salt Sea Salt or Maldon Salt
• 12-14 Ounces Salmon Cut into 2 equal filets of 6 oz.-8oz. Each

Instructions

 

• Prepare the Salmon Filets;

  Dry the skin completely with a paper towel. Use the blade of your knife and scrape the top of the skin to remove excess scales and moisture, and wipe off your blade.

  Pinch together the filet lengthwise, (end to end) to get a raised area on the skin. Cut 2 or 3 slits in the skin, going into the flesh just a little. By doing this the salmon will not have the tendency to shrink or curl up during cooking.

  Salt inside the slits and on top of the skin.
• Preheat a large non-stick pan over high heat for about 30 seconds. Add the avocado oil and let the oil come to a slight shimmer before adding the fish. Swirl the oil around the pan when ready and add each salmon filet to the pan skin side down, laying the filet away from you.

  Using your hands or a metal spatula, press down on each filet for about 30 seconds so that the skin has the maximum contact with the heat of the hot pan. After 30 seconds, turn the heat down to medium-low. You will see the fish begin to cook up the sides of the filet over the next 5-6 minutes.

  After about 5 minutes, when the salmon “looks cooked”, about three-quarters of the way up the sides, tilt the pan so the oil pools to one side. Using a spoon, baste the top of the filets with the residual oil and juices from the salmon-about 5-6 bastes each. This will cook the flesh side.

  Flip each filet and turn off the heat. Allow the flesh side to continue to cook in the hot pan about 30 seconds.

  Serve immediately.

Notes

1. We’ve found that using 1 minute per Ounce for a total cooking time has resulted in consistent results. Flip the filets during the last 30 seconds of the cooking time. (Most of the cooking is done with the skin side down.)

2. Through experimentation, we’ve found that using a higher smoke point oil is helpful. These would include: Avocado, Grape Seed, Canola, Corn, Peanut, Sunflower, Safflower, Sesame, Almond, and Coconut. These all have a smoke point of 400 degrees or higher.

**We prefer the Avocado oil because of its favorable Omega 3 to Omega 6 ratio.  Coconut oil also has its benefits due to its inherent healthy fats, and other health benefits. The other oils listed have a higher ratio of Omega-6 rather than the anti-inflammatory Omega-3s, so we tend to not use them. 

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