or Connect
New Posts  All Forums:Forum Nav:

Salmon Skin

post #1 of 5
Thread Starter 
Hi,

Anyone got a fool-proof method the seal salmon skin crisp and brown? My skin usually sticks to the pan, and my salmon usually end up w/o a skin or if lucky, part of the skin.
Cook not because we have to, but because we like to!!"
Reply
Cook not because we have to, but because we like to!!"
Reply

Gear mentioned in this thread:

post #2 of 5
Hot pan, hot oil and the salmon skin should crisp beautifully, if you like you could also use a nonstick pan. Let me know how it turns out. Hopefully it works for you. MICO
post #3 of 5
Dry out the skin before cooking. You can blot it out with a towel. Also you can run the back of your knife across to skin to extract moisture.
Some people like to lightly dredge the skin in flour.
After initial frying in oil, I like to add a knob of butter. Let it melt under the salmon and turn it over. Keep basting the salmon skin(now on top) with the hot butter-oil mix. That would help brown it more.

And lastly, don't forget to shake the pan a little bit after adding the fish to prevent initial sticking. Don't use too thin a pan, the temperature drop when you add your salmon and thus stickiness ensues.
post #4 of 5
Thread Starter 
Hi,

I always use a very hot cast iron pan and hot oil for my salmon. I think the problem could be cos i didn't move the salmon around initially. Think i'll try that. Thanks.
Cook not because we have to, but because we like to!!"
Reply
Cook not because we have to, but because we like to!!"
Reply
post #5 of 5
Put the salmon filet in the pan with the skin side up, after the meat is a nice, gold then turn the skin down. Cook the majority of the it with the skin down. If you cook the skin up it will steam from the fish under neath it.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking

Gear mentioned in this thread: