Pan fried salmon with crispy skin is a super simple recipe that can make any chef look like a culinary expert.
- 2 Salmon Filets
- Salt & Pepper
- 2 tablespoons of olive oil
Begin by cutting the salmon into chunks that would be appropriate sized for the individual plates you wish to serve. I generally prefer 2 chunks cut into 2-3” filets. I take a sharp knife and score the skin side in diagonal or lengthwise slits. Be sure not to cut too deeply. Rince the salmon and pat dry. Place the scored salmon filets on a cutting board and add a little salt and pepper to both sides of the salmon filet. I also like to add a little minced fennel flakes to the skin side to add additional flavor.
Grab a medium sized skillet and place it on medium heat. Once the skillet is warm, add the olive oil and salmon filets skin side down. Cook for 3-4 minutes depending on the thickness of the salmon. At this point, you can flip one of the filets to see if it is getting crispy. If it is not, continue cooking salmon side down until it has the desired crispness. Flip and cook the meat side down for another 2-3 minutes or until done. You might want to place a lid over the pan once it is flipped. Doing so will help thoroughly cook the salmon.
A great salad for under the salmon consists of arugula, thinly sliced red onion, a few halved cherry tomatoes, and a few capers. You won’t need dressing as the salad and salmon combination will add enough flavor to meet your pallet.