June 05, 2014

Crispy Skin Salmon

Usually, salmon is cooked so that the skin is discarded before or after cooking. Or, if it's scaled, it's soft, though still tasty. This is a mistake. Salmon skin is delicious. And when it's crispy, it's divine.

Yes, you'll have to scale the filet. Which sucks. It's just not fun, though it's not hard. But it is well worth it. Enjoy!

Crispy Skin Salmon

Yield: 4-8 servings
  • 1-2 lb salmon filet
  • 1-2 tablespoons oil
  • salt and pepper
  • optional: lemon juice
Cooking Directions
  1. Scale the filet. Set the oven to broil.
  2. Place in a baking dish large enough so that it lays flat.
  3. Pat dry, and rub oil over both sides of the salmon, also making sure the bottom of the dish is oiled.
  4. Salt and pepper both sides as well.
  5. Set the filet skin side up.
  6. Place the dish 4 inches from the broiler.
  7. The salmon is done when the skin is starting to darken, is crispy, and the rest of the filet appears cooked through.
  8. Serve immediately. If desired, splash some lemon juice underneath while plating, so as not to ruin the crispy skin.

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