Crispy Salmon Skin @ Home
- Boccone Dolce Jun 14, 2008 07:00 PM
How how how do they make this? Can it be done with standard home cooking equipment? If loving crispy salmon skin is wrong, I don't wanna be right. I had a crispy salmon skin salad tonight at this little sushi place. It was a bowl full of chopped crispy, meaty-ish dark curls of salmon skin, thin shards of cucumber, and rice wine vinegar-not sure what else spice wise, but it was just SO good. I want it often. Also have had salmon skin rolls at another sushi place and love them equally but I would do the cucumber salad most often. It didn't taste fried-is it broiled? And can I buy just the skin I wonder? Does anyone make this at home?
I usually cook skin-on salmon filets in a tiny tiny bit of olive oil, non-stick pan, over medium high heat, and let the skin get crunchy before I turn them once. One time, I was inspired to remove the whole piece of crunchy skin, put it back in the pan with the other side down - no added oil...the salmon has plenty. This was so divine, it is hard not to do it every time I have salmon on hand. Not sure what the "true" method is, but this should yield plenty of crispy, meaty salmon skin for whatever recipe!
Did this last weekend and it was AWESOME!!! I grilled some salmon filets (skin on) on the BBQ and brought them inside to shred them for enchiladas. Saving the skin, I added a little olive oil to a frying pan on the stove and pan fired it to crunchy perfection. It made the house smell for a day like fish, but well worth it.
Either pan fry or grilled works just fine at home.
Depending on timing, I've been able to get salmon skin from the fish monger at Bristol Farms.
I am told that if you want crispy skin - and this is when cooking salmon with the skin on - don't preheat the skillet. Rather, set the heat to medium and put the salmon in skin side down at the same time; and after a bit turn the heat to med high. Haven't tried it yet but this might explain my sometimes lack of success with crispy skin on the salmon.