This is how you always bake salmon on the skin perfectly crispy

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Some people may immediately go for skinless salmon, but we can wake you up for salmon on the skin. You can bake that salmon skin wonderfully crispy. That’s what we call the cream of the crop. But how do you do that: fry salmon perfectly crispy on the skin? Culy gives extensive explanations that make it impossible to go wrong.

In principle, it makes no difference whether you use a steel frying pan , a cast iron frying pan or a frying pan with a non-stick coating . This can be done very well in all these pans.

Please note that you do not use an old non-stick pan of which the Teflon layer is damaged (this is harmful to health, as recently emerged in an episode of Keuringsdienst van Waarde ). If the heat distribution of the pan is good, the skin will evenly crisp up. So it always pays to invest in a good pan.

You can fry salmon directly on the skin as well as cut the skin off the salmon fillet first. With the latter method, you can fry the salmon skin separately for a while until crispy. We explain both methods step by step below.

This is how you bake salmon perfectly crispy on the skin

  1. Take the salmon out of the fridge half an hour in advance to warm up.
  2. Pat the salmon and the skin dry with some kitchen paper.
  3. Heat a frying pan over medium heat. Pour a little oil into the pan. Place the salmon skin side up in the pan.
  4. Let go, don’t gain too much. You can tell by the color of the salmon’s flesh that it is cooking. If it no longer looks ‘transparent’ about halfway through, you can see if you can carefully turn it over. The salmon will not release from the pan until it is sufficiently cooked. If it doesn’t want to come loose yet, let it cook for a while.
  5. Fry the salmon briefly on the flesh side until it has the desired doneness. Immediately sprinkle the baked salmon with some Maldon sea salt.
baked salmon with summer vegetables and honey mustard sauce

Bake salmon skin separately

You can also cut the salmon skin from the meat and fry it separately, like a crispy. Very tasty to put in your poké bowl or serve on a bowl of ramen or a rice bowl. You can even crumble the baked salmon skin into crispy flakes.

That’s how you do that:

  1. Take the salmon out of the fridge half an hour in advance.
  2. Pat the salmon and the skin dry with some kitchen paper.
  3. Carefully cut the salmon skin from the salmon. Place the salmon skin side up on a cutting board. Keep a sharp knife flat as much as possible and run it as low along the salmon skin as you would when filleting fish.
  4. Heat a frying pan over medium heat. Pour a little oil into the pan. Place the salmon skin in the pan and put a weight on it so it doesn’t curl. For example, use a large hamburger spatula or a meat press .
  5. Let the skin fry until it is nice and crispy (it will brown a little bit) and comes off the pan easily. Let it bake briefly on the other side.
  6. Remove the salmon skin from the pan and drain on some kitchen paper. Sprinkle with some Maldon sea salt for an extra crunchy effect.

You can serve the crispy salmon skin right on top of the salmon or crumble it (just between your fingers, or chop with a sharp knife) for crispy salmon flakes .


Source: Culy by culy.nl
*The article has been translated based on the content of Culy by culy.nl If there is any problem regarding the content, copyright, please leave a report below the article. We will try to process it as quickly as possible to protect the rights of the author.

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