So first of all, I got this tip from somewhere else and i can't remember where so I can't give credit but I can pass it on. I try to give credit when I can but some of this information I've had since before I decided to share it on this web site.
We usually have salmon 1 of 2 ways, either baked in the oven or as croquettes (recipe here)
but I wanted something different and I had run across this article. I'll break it down for you here.
Start with fresh salmon. Descale the salmon by pressing deeply with your knife at a 45 degree angle running it against the scales to get them off. This is not hard but it is a little messy and takes a good eye.
We usually have salmon 1 of 2 ways, either baked in the oven or as croquettes (recipe here)
but I wanted something different and I had run across this article. I'll break it down for you here.
Start with fresh salmon. Descale the salmon by pressing deeply with your knife at a 45 degree angle running it against the scales to get them off. This is not hard but it is a little messy and takes a good eye.
when you are done descaling it, it will seem dry and have a netted appearance like this.
Put some kosher salt on it and let it sit for a few minutes, this will draw extra moisture from the skin and moisture is the enemy of crispy. Once you notice water on the skin, pat it dry. Sometimes I repeat this step and sometimes I don't.
Now, heat your cast iron skillet to a 6 on an electric stove and let it get hot for about 7 minutes. Pour a little oil in so it doesn't stick. When the oil is starting to move away from itself and is getting thin, that's when it's hot enough.
Lay the salmon skin side down in the pan and leave it alone for 6 or 8 minutes. You will be able to see it getting crispy.
When that side is done you flip to the meat side and cook for 4 more minutes or until it looks done. Take it out, let it rest and enjoy it with some fresh lemon.
Now, heat your cast iron skillet to a 6 on an electric stove and let it get hot for about 7 minutes. Pour a little oil in so it doesn't stick. When the oil is starting to move away from itself and is getting thin, that's when it's hot enough.
Lay the salmon skin side down in the pan and leave it alone for 6 or 8 minutes. You will be able to see it getting crispy.
When that side is done you flip to the meat side and cook for 4 more minutes or until it looks done. Take it out, let it rest and enjoy it with some fresh lemon.
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