How To Get CRISPY Salmon Skin Every Time | How To Make Dinner
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- Опубліковано 5 лис 2024
- How To Get CRISPY Salmon Skin Every Time | How To Make Dinner
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This simple pan seared salmon method shows you how to get crispy salmon skin every time. Follow my step by step fish cooking instructions and you will have a restaurant quality dinner that will impress your friends, your family, or a hot date.
4 fundamental guidelines for crispy salmon skin
Preheat your pan well. This means setting it to the desired temperature (medium low) and waiting a good 5 minutes or so until the pan is hot.
Dry the skin well for crispy fish skin.
Cook the fish most of the way through on the skin side. About 6 minutes until you flip it over and finish it for 30 seconds on the flesh side.
Hold the fish down with a metal spatula for the first 15 seconds, to prevent buckling and to make sure the skin has good contact with the pan.
Follow these fundamentals and you will have easy crispy salmon for quick weeknight dinners.
The only thing better than crispy skin, is SALTY crispy fish skin. Be sure to season your fish well. Salty crispy salmon skin is the best.
Sockeye salmon is my personal favourite, but you can apply this technique to other fish recipes as well.
Filming & Editing by Hristo Stoev❤
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How many times can a person say "Foolproof" in an 8 minute video? Well, what can I say. I really mean it! Comment below with your FOOLPROOF count :)
I did not know you could use parchment paper RIGHT IN THE PAN!
Seriously. It's amazing! Let me know when you try it!
ooo...your are right, I don't know how to do this...watching now!
It's one of those fancy things that so many people don't try at home. But it's so easy!
I love fish, but I don't usually eat the skin (even Salmon), but so many of the healthy fats are right under this skin so I always feel like I'm missing out...Trying this for sure! Thanks for sharing!
I hope you love it!
I’ve made this recipe a couple of times and it’s a hit with my husband.
I love to hear it!!
This is magic and so easy. Salmon is a fav and I've been crisping skin all the traditional ways, but this is smart. I've sent it to friends who love salmon and to a person, it's their new method. Off topic, but I had some eggplant I had to use up, (I've thrown far too much away in the past), so I made 2 of your recipes yesterday. Absolutely delicious. Thx.
Whoa that parchment paper trick is sweet!
I know right!? Easy breezy.
Woah! Never thought of using paper like that! Great technique!
It's a game changer! Even if all you have is a shitty old pan, you can still have crispy skin! The heavier the better though, I love my cast iron for this! Thanks for watching Heather!
Wow Paula, thank you for the tips! The baking sheet was new to me. I will try it because I don't really like doing the dishes :) now I am curious if that works!
I just pan fried a beautiful sockeye on high heat with dry skin but Didn’t quite get it 8 out of ten! I will try your method my lovely and see what happens!! Thanks for your time and expertise!🙏 can’t believe the medium low heat concept!😩
I know, it’s a bit counterintuitive! I hope it works out for ya!
LOVE how you started with the crispy result!! I'd definitely go for a juicy Pinot Noir for this with all the saltiness. I love the way you have those layover filters, too. Will message you to see how you do that!!
Oh great call Dini! Maybe next time I'll ask you in advance so I know what to drink while I'm making the video!?
Really need to learn this technique, love the video 👌🏾
You have the best, most contagious laugh ever!! I love your vids!!
Aw thanks so much!!
Great video!!
Quick comment…you favor Gloria from reality show, “Basketball Wives LA”… very random, I know.
Haha I will look her up! Glad you liked the vid :)
I like u ! you make it so easy.
Thank you!!
Parchment paper = Game changer!
It really is. It means you can just kick back and relax for 6 minutes with peace of mind!
@@HowToMakeDinner I also line the loaf pan for meat loaf with parchment. No long scrub and soak.
@@glendahingley491 That's a great call!
Hi Paula! It’s Jessica’s mom...
Hi Lindi! So nice to connect here! I hope you're well!
I feel like I can taste and smell that beauty! Yeah crispy salty skin! I didn't realize about drying it before oiling it. Good to know! Wait... you cook it on the parchment paper???
DROOL!!!