Learn the trick to achieving crispy salmon skin and apply these skills to any of your favourite salmon recipes.
Pinbone salmon using fish tweezers. You can easily find the bones when pin-boning by guiding your fingers across the fillet and feeling for bones.
Cut into 180g portions.
Pat skin dry, drizzle with oil, season with salt.
Heat a non-stick pan over medium high heat.
Add salmon, skin side down and immediately press down with spatula and cook for 30 seconds. Holding down the spatula when cooking is the secret to crispy skin. It ensures that the fish doesn’t contract upward, causing some of the skin to lose contact with the hot pan.
Remove spatula and continue cooking for a further 3 minutes.
Turn and cook for further 2 minutes.You know the fish is cooked when the salmon changes from a deep coral to more of a pinky beige colour. Ideally, it should be removed from the pan about 10 percent before you are happy with how it is cooked- as it continues to cook while resting.
Rest salmon for 4 minutes before serving. You should always rest any protein.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Produced with Sydney Fish Market
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