If you hate skin on your salmon, chances are you haven’t eaten it like this! I love this dish as a weeknight dinner, date night supper, or to impress guests. Getting the salmon to 130 Keeps it in that medium well temperature range. Cooking the fish skin down first is one of the keys to ensuring your skin is crispy and not soggy. Xoxo
30 min
INGREDIENTS:
1.5-2 lbs skin on center cut salmon
9g or 2tsp salt
2g or 1 tsp smoked paprika
2g or 1tsp onion powder
1g or 1/4 tsp black pepper freshly cracked
2 tbsp olive or avocado oil
2 tbsp cold unsalted butter
1 spring rosemary
1 sprig Greek oregano
2 gloves garlic, smashed
Mix dry seasonings together in small dish and set aside. Pat salmon dry with paper towel. Season on all sides of exposed flesh with seasoning. Heat pan to medium high heat (7/10). Once it’s at temperature, add oil to pan. Introduce the fish to the pan by laying it away from you to avoid splatter. Gently press down on the flesh to get the skin to maintain contact with the heat source. When flesh is pale pink about 1/3 up the thickest part of the fish (about 7 min), flip over. Season skin with seasoning mixture. Cook about 3-4 min. Flip to skin side down. Add butter, garlic, and fresh herbs. When butter is melted, tilt pan towards you and, with a spoon, baste the fish with the butter several times, then flatten pan again. Baste your fish every few minutes until you reached your desired temperature. Remove from heat and place skin side up on a clean surface. Let fish rest for at least 5 min before serving.
Serves 4
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