- Pan Fried or Barbecue Griddled Crisp Skinned Salmon
With both these following methods the natural oils under the skin of the fish will stop any potential drying out of the flesh resulting in a delicate but tasty eating experience.
Place the skin side up, flesh side down into a dish and sprinkle a little salt over the skin. ½ a teaspoon will do 4 portions. Rub salt into skin a little and leave the fillets for ½ an hour or so before cooking.
Put just a brush of cooking oil into a heavy pan and heat to frying temperature, alternatively heat your barbecue hot plate.
Lay the fillets skin side down and cook controlling the temperature to a steady sizzling rate.
Cook for around ten minutes skin side down. Season the flesh side with a little salt and pepper at this stage.
You will notice the flesh around the edges becoming opaque in colour meaning the fish is cooking through.
Turn the fillets over, and after a minute turn of the heat, allowing the fillets to cook through.
This method results in really crisp skin without the fish overcooking.
- Crisp Skinned Salmon Cooked Under an Oven Grill
Repeating the same as previous recipe; Place the skin side up, flesh side down into a dish and sprinkle a little salt over the skin. ½ a teaspoon will do 4 portions. Rub salt into skin a little and leave the fillets for ½ an hour or so before cooking.
When ready to cook season the flesh side with a little salt and pepper then put into a cooking or roasting dish returning the fillets to skin side up.
Place the oven rack in the middle of your oven and turn your oven to grill setting.
Place the fillets into your oven, close your oven door.
Cook until the skin is bubbling and crisp, around 10-15 minutes. Turn the grill off and let the salmon rest 5-10 minutes before serving.
A very simple, but great way to cook and serve salmon.