If you see something not so nice, please, report an inappropriate comment. Hank Shaw is a James Beard Award-winning food writer and author of four cookbooks. It can take a full 10 to 15 minutes for them to crisp up; they will look rubbery at first but be patient. If your heat management was on point, the salmon skin should be nice and crisp by the time the center of the fish has reached 120°F. In a small saucepan over medium heat, combine the soy sauce, water, and brown sugar and bring to a boil, stirring until the sugar is dissolved. Photographs: J. Kenji López-Alt]. Consider it similar to salmon bacon, or "salmon rinds," as opposed to pork rinds. Because the salmon is pretty much cooked through already, all it needs is a quick kiss of heat on the second side to finish. 1 cup vegetable oil (or amount needed for frying), 2 to 3 tablespoons sesame oil (or other flavored oil). To avoid oil splatter and ensure the skin gets crispy, it is important that the salmon is completely dry. Unraveling the mysteries of home cooking through science. If you're cooking multiple fillets at a time, add them to the pan one at a time, pressing each for 10 seconds before adding the next. Once the oil is hot, add the salmon skin to the oil and fry over medium-low heat. Once the oil is hot, add the salmon skin to the oil and fry over medium-low heat. The Food Lab: Better Home Cooking Through Science (based on his Serious Eats column of the same name) is a New York Times best-seller, recipient of a James Beard Award, and was named Cookbook of the Year in 2015 by the International Association of Culinary Professionals. If salmon enters a pan that's too cold, it can actually form a chemical bond with the metal, making it impossible to flip without tearing up the skin. All the benefits of sous vide cooking, paired with deep, roasty flavors and extra-crispy skin to satisfy a crowd. https://www.onceuponachef.com/recipes/restaurant-style-pan-seared- When the skin i… Moisture left on the surface of the fish can quickly suck away heat from even a well-preheated skillet, so it's important to dry your fish carefully by pressing it between a couple of paper towels. An apple a day? Getting crisp skin and tender flesh when pan-searing salmon fillets is an essential kitchen skill. You can read up more on the science of good salmon here, but if you want to jump straight into the kitchen, just follow the video above, or this step-by-step guide. Crispy and juicy. Salmon skin typically has a thick layer of fat underneath it. Learn more on our Terms of Use page. I like to cook my salmon about 90% of the way through with the skin side down, in order to take advantage of the skin's insulating properties and render fat in the process. Season the skin of the fish generously with salt, then test your piece of fish by touching the very … Raise the heat to medium-high. In a frying pan or wok, add enough vegetable oil to come up about 3/4 inch up the sides. In order to prevent salmon skin from sticking, it's important to start with a hot pan (more on that in a moment). Crispy fried salmon skin has a similar texture to bacon, but without many of the health concerns associated with that high-sodium pork product. Preheat a thin layer of oil in a stainless steel, cast iron, or carbon steel skillet over … Pat the salmon skin strips dry with a paper towel. Set the marinade aside to cool. Some comments may be held for manual review. Turn the fish over with a spatula, and cook until it feels firm to the touch and the skin is crisp if desired, about 3 minutes more. This recipe works for any type of salmon and gives the skin an Asian flair, but you could season it any way you'd like. Gently lay the salmon into the hot oil with the skin side facing up and cook until the the flesh side is golden Remember: Hot pans can sense fear. In a medium bowl, toss the salmon skin strips with the kosher salt. Frying salmon skin results in a tasty treat. Fat is also a great insulator, which means that cooking the salmon skin side down is much gentler on the flesh than cooking it with the skin facing up. Comments can take a minute to appear—please be patient! Stir frequently so they don't stick; a chopstick is a good tool that can delicately stir them around. This recipe is a great way to use salmon skin, especially since the skin is something that would normally be ignored or discarded. Left unattended, salmon skin will buckle and curl, which can make the fish cook unevenly. The skin can stick, the salmon can easily overcook, and the layer of fat underneath the skin can come out greasy. The same crisp skin and juicy meat as our classic recipe, but with a flavor-packed herb butter to coat it. Post whatever you want, just keep it seriously about eats, seriously. Now this is how salmon should look! We reserve the right to delete off-topic or inflammatory comments. Remove from the heat and add the lemon juice. This will take about six minutes for a large fillet like this. Carefully add the fish to the pan, using your hands and lowering it away from you so that you don't accidentally hit yourself with hot oil.