🐟Salmon skin can be transformed into crispy, delicious bacon-like strips.
🔥Proper scoring and cooking techniques help achieve crispy skin on salmon.
🥩The belly of the salmon is the most tender and flavorful part.
🍴Adding a light coating of oil and proper seasoning enhances the flavor of the fish.
🧈Basting the fish with butter adds extra richness and flavor.
What type of salmon should I use?
—Choose salmon with a good amount of fat content, such as schooner bay salmon or king salmon.
Do I need to scale the salmon?
—It's best to ask the fishmonger to scale the fish for you, or you can use a knife to remove the scales at home.
How do I prevent the salmon from sticking to the pan?
—Use a non-stick pan or a well-seasoned steel pan and make sure the pan and oil are heated properly before adding the fish.
What temperature should I cook the salmon to?
—To achieve a medium doneness, cook the salmon to an internal temperature of 105-110 degrees Fahrenheit.
Can I add herbs or spices to the butter for basting?
—Yes, you can add herbs, garlic, or any other seasonings to the butter for extra flavor.
00:00Learn the ultimate salmon cooking technique that results in crispy salmon skin and tender, flaky flesh.
00:30Choose salmon with a good amount of fat content for the best results.
02:00Remove the belly of the salmon for a particularly tender and flavorful piece.
03:20Score the salmon skin to enhance crispiness.
04:30Add a light coating of oil and salt the fish before cooking.
05:30Cook the salmon skin-side down in a hot pan, then flip and baste with butter.
06:30Cook the salmon to an internal temperature of 105-110 degrees Fahrenheit for a medium doneness.
07:20Rest the salmon for a few minutes to allow it to continue cooking and retain its tenderness.
