Crispy-skinned Salmon – On My Weekday Dinner Menu
This crispy-skinned salmon - 脆皮三文鱼 - is another favorite dish on my weekday dinner menu. It is very quick and easy to cook, while the taste is not sacrificed. Serving with sweet potato fries / sweet potato / potato /rice; and your choice of salad leaves / sautéed vegetable, a delicious meal is just 30 minutes away.
Whenever you bite into the tender flesh of the salmon and get that surprising crunch it’s so irresistible! When I say crispy I mean crunchy crispy, the most gorgeous crust you can get on fish. Not to mention the skin of the fish does not taste fishy at all, in fact it doesn’t really taste like much at all, it’s really just there as a texture enhancer.
There are actually a plethora of nutritional benefits from eating the skin as well. Just be sure to get high quality wild caught salmon from a sustainable source. Alaska salmon is a good option.
Crispy-skinned Salmon - 脆皮三文鱼
½ lb salmon filet skin on
salt and pepper to taste
2 tablespoon cooking oil
Place salmon, skin side up, on a cutting board. Scale the fish.
Cut salmon into individualized portions depending on your preference (say 6 inch x 3 inch)
Sprinkle the salmon with salt and fresh cracked black pepper on both sides, using pepper grinder and sea salt grinder helps with even distribution.
Dust both side of the fish fillet with a thin layer of corn starch.
Heat a large frying pan (cast iron pan is recommended) over medium-high heat and wait for the pan to get hot.
Add 2 tablespoon cooking oil.
Place the salmon in the pan, skin side down, and press down very lightly for a few seconds. Cook for 2 minutes or until skin is crisp. Turn. Cook for 2 more minutes for medium or until cooked to your liking.
Squeeze some fresh lemon juice over the fillet right before each bite.
Serve with sweet potato fries (or sweet potato, or potato) and salad leaves.
Corn starch prevents fish from sticking to the pan, and it helps with forming a good thin layer of crust and makes fish skin crispier. Do not replace it with flour.
Lemon juice enhances the whole flavor profile of this salmon dish. Its acidity cuts greasiness and heaviness and gives food a fresh, clean taste. It is a flavor-enhancer. Do not skip it.
The kitchen does smell like salmon after cooking. Cook it outdoor if this really bothers you.