Salmon: Crispy-Skinned Salmon
Source of Recipe
Lucy Waverman, "On Cooking"
List of Ingredients
24 oz Salmon fillets with skin
2 tb Olive oil
1 tb Cracked black pepper
2 ts Kosher salt or less
1 t Garlic chopped
1 pn Dried thyme
1 pn Dried rosemary
1 Crumbled bay leaves Recipe
1. Brush salmon with 1 tablespoon olive oil. Combine pepper, salt, garlic, thyme, rosemary, and bay leaf. Sprinkle on salmon. Leave to marinate for 2 hours on counter or 4 hours refrigerated.
2. Heat remaining oil on medium-high heat in a non-stick skillet. Add salmon, skin-side down. Fry 1 minute then cover pan and cook for 6 to 8 minutes or until salmon is cooked but still slightly pink in centre. Remove salmon fillet from skin and place on dish. Remove skin, sliver and sprinkle over salmon.
NOTES : The recipe is for 4 6-ounce salmon fillets with skin on, but it worked well on a single large fillet of the same total weight. I find that 1 1/2 teaspoons salt make the salmon sufficiently salty. The marinated salmon can also be cooked on a preheated barbeque, with the lid down.
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