This Crispy-Skinned Salmon with Thyme and Garlic [百里香脆皮三文鱼] is a dish built up on another salmon dish 脆皮三文鱼 I posted earlier. The thyme provides a subtle, floral aroma and a slightly minty flavor. The minced garlic, after being pan-fried, becomes sweeter and mild, providing unique sensual quality without overpowering the dish. The aroma of the herbs, the flavor of fish fat & olive oil simply meld into each other, creating an infused fillet packed with tons of flavors, making every bite taste heavenly.
Remember to squeeze some lemon juice just before serving - it takes flavor your the dish to a whole new level !
Crispy-Skinned Salmon with Thyme and Garlic
½ lb salmon filet skin on
2 cloves garlic
A bunch fresh thyme sprigs
salt and pepper to taste
2 tablespoon cooking oil (I used olive 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).
Score the skin across by slicing your knife through the skin about 2/3 deep into the flesh. Keep the scores about 1/4 an inch apart.
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.
Take the leaves off your thyme, then mince with garlic.
Insert thyme garlic mixture in between each slit of each score.
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 crispy. 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 roasted roasted vegetables.
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.
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.
Serve with roasted potato, and other roasted vegetables. Tomatoes, broccoli, mushrooms are good choice.