Serves 1
Directions
- 1Season the salmon with salt, ensuring it is done right before placing it on the pan to avoid drawing out moisture.
- 2Add some oil to a completely cold stainless steel pan.
- 3Place the salmon, skin-side down, onto the cold pan.
- 4Turn the heat on to low.
- 5Cook the salmon for 90% of the total cooking time on the skin side.
- 6Once rendered fat accumulates, start to baste the salmon to cook it more evenly.
- 7Shake the pan; if the salmon releases, it's ready.
- 8Take the salmon off the heat and rest it skin-side up.
Ingredients
- 1 piece salmon fillet
- salt
- oil
Equipment
stainless steel panspatulaspoonwooden board
Tips
- Season the salmon with salt right before cooking to avoid drawing out moisture.
- Place the salmon on a cold stainless steel pan with oil and then turn the heat to low.
- Follow the 90/10 rule: cook 90% of the time on the skin side to guarantee a golden crust.
- Don't worry if the salmon sticks initially; it will release itself when it's almost done cooking.
- Start on a cold pan to render the fat under the skin, making it super crispy, similar to pork crackling.
- Baste the salmon with the rendered fat to cook it more evenly.
- The salmon is ready when it easily releases from the pan when shaken.
- Rest the salmon skin-side up to maintain crispiness.
Related recipes
Palestinian msalfan
Indian · Dinner
Mediterranean Lentils And Rice
Mediterranean · Dinner30m
Lazy Girl Lasagna
Italian · Dinner
Viral Lazy Girl Lasagna
Italian · Dinner
Nacho Rice
Mexican · Dinner1h 20m
Caramelised Shallot Tatin
Dinner
Copycat Rice A Roni
Dinner24m
Juicy Chicken and Zucchini Casserole
Italian · Dinner
Red Beans & Rice
American · Dinner
One-Pan Golden Herb Chicken & Rice
Dinner1h 10m
Curry Udon
Japanese · Dinner
SF Style Garlic Noodles
Chinese · Dinner