Best Crispy Skin Salmon Recipes

CRISPY SKIN SALMON

Steps:

• Sprinkle the salmon with salt and pepper. Place skin side up and rub 1 1/2 tablespoons softened butter all over the skin of the salmon. Transfer the salmon, buttered side up, to a sheet pan. Chill in the fridge to firm the butter, about 20 minutes.
• Preheat the broiler to high.
• Place the salmon about 5 inches from the heat source and cook until the skin is crispy and the fish is cooked through, 7 to 8 minutes.
• In a small saucepan over moderate heat, whisk together the remaining 1 1/2 tablespoons butter, lemon zest, lemon juice, mustard and tarragon leaves. Divide the sauce between 2 plates and place 1 piece of salmon on top of each pool of sauce.
• What Makes This Recipe Really Sing: This is the coolest way to get crispy skin on fish ever and the crispy skin is like a naturally salted and big flavored chip, so it's the best part!

CRISPY SKIN SALMON

Steps:

• Set a cast iron skillet over high heat. Add olive oil and butter. When butter melts, swirl the skillet to combine oil and butter.
• Sprinkle salmon fillet with Greek seasoning. Carefully add fillet to skillet and reduce heat to medium-low. Cover skillet with a tempered glass lid and cook until salmon flakes easily with a fork, about 12 minutes.
• Add pecans to the skillet and toast lightly, 1 to 2 minutes.
• Remove salmon from skillet and serve immediately topped with pecans.

CRISPY-SKIN SALMON PROVENCAL WITH CHARRED RED CABBAGE SALAD

Steps:

• Brush 1 tablespoon Dijon all over the flesh side of each piece of salmon, then sprinkle each with salt, pepper and 1 teaspoon herbes de Provence.
• Heat a large nonstick pan over medium heat and add the olive oil. Place the salmon in the pan skin-side down and let it sizzle until the skin is golden brown and crispy, 6 to 7 minutes. Gently flip with a fish spatula. Add 1 tablespoon butter to the pan and let the salmon cook until the flesh is golden brown and the internal temperature is 130 degrees F, 2 to 3 minutes more. Add the remaining 1 tablespoon butter and the lemon juice, then remove from the heat. Serve the salmon on top of the Charred Cabbage Salad. Spoon the lemon pan sauce over the salmon and garnish with the crispy onions.
• Preheat the grill or a grill pan for cooking at high heat.
• Drizzle the cabbage and onion liberally with olive oil. Sprinkle with salt and pepper. Grill the cabbage and onion until the cabbage is slightly wilted and super charred and the onion is soft and charred, about 5 minutes per side. Remove from the grill and set aside to cool until cool enough to handle. Remove the stems of the cabbage and roughly chop the cabbage; transfer to a medium bowl. Roughly chop the onion and add to the bowl along with the olives, red pepper, orange segments and juice, lemon juice, olive oil and salt and pepper. Toss to combine and adjust seasoning if necessary.

CRISPY-SKIN KING SALMON WITH ROASTED ASPARAGUS, FINGERLING POTATOES, AND HOLLANDAISE SAUCE

Steps:

• Roast the potatoes:
• Preheat the oven to 400°F.
• On a large baking sheet, toss together the potatoes, oil, salt, and pepper. Roast in the oven until tender. Remove from the oven and let cool. Once the potatoes are cool enough to handle, cut them into thin slices.
• Meanwhile, roast the asparagus:
• On a large baking sheet, toss together the asparagus, oil, salt, and pepper. Squeeze the lemon juice over the asparagus then roast in the oven until tender, about 5 minutes. Leave the oven on.
• Make the hollandaise:
• In a small saucepan over moderate heat, combine the vinegar, tarragon, and peppercorns and bring to a simmer. Continue simmering until reduced to about 1 tablespoon. Strain the vinegar through a fine-mesh sieve.
• Set a metal bowl over a medium saucepan of gently simmering water (do not allow the bottom of the bowl to touch the water). Add the egg yolks and vinegar reduction and cook, whisking constantly so the eggs don't scramble, until the yolks are fluffy and light in color. Add the clarified butter in a slow steady stream, whisking constantly. Remove the hollandaise sauce from the heat and cover to keep warm.
• Cook the salmon:
• Season both sides of the salmon fillets with salt and pepper.
• In a large sauté pan over moderate heat, warm the olive oil until hot but not smoking. Add the salmon, skin side down, and sear until golden brown. Flip the salmon over, sear for about 10 seconds, then immediately flip the salmon over again so that the skin is facing down. Transfer the salmon to the oven to finish cooking for about 5 minutes. Squeeze the lemon juice over the salmon.
• To serve:
• Place a salmon fillet in the center of each of 4 plates. Arrange the potatoes and asparagus beside the salmon and drizzle the asparagus with the hollandaise.

CRISPY-SKIN SALMON WITH CURRIED YOGURT SAUCE

Steps:

• For the salmon: Pat the fillets dry with paper towels. With the sharp edge of a knife, scrape the skin back and forth the length of a fillet over and over with light pressure. You will see moisture build up on your knife edge; wipe it away. Continue for about 1 minute, until there's almost nothing to wipe away. Cut a few 2- to 3-inch slits across the middle of the salmon skin. Repeat with the remaining fillet.
• Season the salmon with salt and pepper on both sides. Drizzle with the oil and set aside until ready to cook.
• For the yogurt sauce: Combine the yogurt, cilantro, lemon zest and juice, oil, garlic, garam masala and curry powder in a small bowl. Mix with a fork until well combined. Season with salt and pepper to taste. Set aside.
• Heat a 9- to 11-inch cast-iron skillet over medium-high heat for 3 to 4 minutes. There is no need to oil the pan, because you oiled the fish. Add the fillets skin-side down, laying them away from you. Cook for about 3 minutes, or until golden brown. Shake the pan until the salmon releases from the bottom of the pan by itself.
• Carefully turn the salmon over and reduce the heat to medium-low so the flesh side cooks more slowly. Cook until a thin-bladed knife inserted into the flesh meets with just a little resistance or an instant-read thermometer inserted into the thickest part of a fillet registers 125 degrees F, 2 to 3 minutes (thinner pieces will be done quicker than the thicker ones).
• Serve the fillets topped with some of the yogurt sauce.

CRISPY SKIN SALMON WITH MINCED HERB BUTTER

Steps:

• For the minced herb butter: Line a baking sheet that fits into the freezer with parchment paper.
• Put the butter in a small mixing bowl and add the parsley. Stir to combine with a rubber spatula. Scoop into a piping bag fitted with a star tip. Pipe the butter into rosettes on the prepared baking sheet. Freeze until the butter is set, about 1 hour.
• For the salmon: Line a plate with paper towels and place the salmon on it skin-side up. Using a paring knife, score the salmon by making 2 small slits in the skin on each piece, making sure not to cut into the flesh. Pat the skin with paper towels to make sure it is as dry as possible.
• Place a large nonstick skillet over high heat. Once the skillet is warm, add the vegetable oil and heat until shimmering. The skillet needs to be very hot to create a crispy sear at the start.
• Season the salmon skin with 1/2 teaspoon of the salt, then place the salmon pieces skin-side down in the oil; reduce the heat to medium. Using a fish spatula, apply even pressure to each piece to make sure it stays flat. Cook, without flipping, until the edges are golden brown and the flesh is turning opaque, 7 to 8 minutes. Season the flesh of the salmon with the remaining 1/2 teaspoon salt and flip over to finish cooking; it will take about 2 minutes more for medium (125 degrees F), depending on the thickness of the fish. Do not flip the fish again or cover the skillet.
• Plate the salmon crispy skin facing up. Top each piece with a rosette of herb butter. Serve immediately.

CRISPY-SKIN SALMON WITH MISO-HONEY SAUCE

Steps:

• Whisk ginger, miso, honey, vinegar, oil, and 1 Tbsp. water in a small bowl to combine; set sauce aside.
• Heat a dry small skillet over medium. Toast sesame seeds, tossing, until golden and slightly fragrant, about 2 minutes. Transfer to a small bowl; let cool.
• Lightly season salmon all over with salt. Place skin side down in an unheated cast-iron skillet. Set skillet over medium heat and cook, undisturbed, 5 minutes. Press down lightly on salmon with a fish spatula to ensure all of the skin is making contact with the pan and continue to cook until flesh is opaque most of the way through (the top will still be translucent) and skin is crisp, about 5 minutes longer.
• Using spatula, gently turn fillets over, then remove pan from heat. Continue to cook fish in residual heat left in pan until just barely cooked through, 1-3 minutes more, depending on thickness.
• Spoon reserved sauce onto plates. Scoop some rice on top and set fillets, skin side up, on rice. Scatter scallions over and sprinkle with toasted sesame seeds.

CHUCKWAGONCOOKIE'S PAN SEARED CRISPY SKIN SALMON

Steps:

• Mix the Olive Oil, cajun spice mix and citrus mix together well and let sit for 20 minutes to let flavors be absorbed by the oil. Mix in the lemon juice.
• Smear onto the flesh side of the salmon, place both together skin side out in plastic bag and marinate in refrigerator for up to 4 hours.
• Place cast iron or oven safe heavy bottom skillet over high heat, with no oil.
• Preheat oven to 425 degrees.
• Meanwhile, remove salmon from marinade. Feel free to add a light coat of cajun and citrus spices. Dot the fleshy side with the sliced shallot, garlic and tomato.
• When skillet is very hot, add a light coat of vegetable oil. If it smokes, it's hot enough.
• Place salmon skin side down in skillet and let it cook for 2 1/2 minutes.
• DO NOT move it or bother it -- just walk away and let it cook.
• After 2 1/2 minutes, place skillet in preheated oven and let cook until internal temperature of the salmon reaches 132 degrees. Remove from oven and let rest for about 5 minutes.
• Goes well with pasta or rice!

CRISPY-SKIN SALMON SALAD WITH ROASTED CHERRY TOMATOES

Steps:

• Preheat oven to 375 degrees. Place tomatoes on a rimmed baking sheet; drizzle with 2 teaspoons olive oil and season with salt and pepper. Transfer to oven and roast until tomatoes begin to split, about 8 minutes. Remove from oven and let cool slightly.
• Meanwhile, using a sharp knife, score skin side of salmon fillets; season with salt and pepper. Place salmon, skin-side down in a large, heavy-bottomed nonstick skillet. Place skillet over medium-low heat. Increase heat to high and cook until skin is golden brown, 2 to 3 minutes. Turn salmon and continue cooking until salmon is just pink in the center, 1 to 2 minutes more.
• In a medium bowl, whisk together lime juice, grapeseed oil, and remaining 1/4 cup olive oil. Season with salt and pepper. Place a 3-inch round cutter in the center of a serving plate and mound a quarter of the lettuce leaves into cutter. Remove cutter and repeat process on three more serving plates.
• Top each salad with a piece of salmon and some of the tomatoes; drizzle with lime-juice mixture. Serve immediately.

CRISPY SKIN SALMON

Steps:

• RICE:.
• Place the rice and oil in a rice cooker.
• Mix well. Add in the water, lime juice and garlic clove.
• Cook according to manufacturer's instructions.
• After cooking, let rice sit for 20 minutes and stir in cilantro.
• EDAMAME:.
• Heat the olive oil to the smoking point in a pan.
• Add in the edamame and let it sit for 1 minute.
• Add in the shallots and garlic and cook for 2 minutes.
• Season with salt and pepper.
• SALMON:.
• Heat the oil to just smoking in a pan.
• Season the flesh side of salmon with salt and pepper.
• Place the filet in he pan skin down.
• Let it cook for 5 minutes. You should see the oil sizzling and the flesh cooking from the bottom up.
• When the flesh looks like it has cooked about half the way up, flip the fish over and cook for 20 seconds.
• Remove.
• CHIMICHURI SAUCE:.
• Combine ingredients together and use as a garnish on meats, poultry and fish.

ORANGE SESAME GLAZED SALMON W/ EXTRA CRISPY SKIN

Steps:

• In a small bowl mix together all marinade ingredients. Be sure to reserving 1/2 cup of the water to use during the cooking process. Set aside.
• Preheat oven to broil with oven rack placed in the upper center position. Prepare a baking sheet by layering 2 strips of foil to cover the bottom of pan, then place an non-coated cooling rack over that.
• Brush skin side of salmon with olive oil (this will help to insure skin doesn't stick and become extra crispy), place fillets about 1-2 inches apart on the cooling rack in the center of backing sheet. Reserve half of marinade for glazing. Brush tops and sides of the salmon fillets with marinade. Let sit for 5-6 minutes.
• Broil, uncovered, for 15-20 minutes (or until fish flakes easily with a fork). Because you're broiling, it will cook quickly. Glaze OFTEN with reserved marinade to get a super sweet and sticky coating. Pour reserved water in bottom of pan half way through cooking time (helps finish cooking the fish and also keeps it moist and flaky).
• I like to serve mine with ginger lime shrimp and a roasted veggie like asparagus :).

CRISPY-SKIN SALMON WITH BUTTERMILK-MINT SAUCE

Steps:

• Place mint, buttermilk, sour cream, and 1/2 teaspoon salt in the bowl of a food processor or jar of a blender; process until thoroughly combined. Transfer to a bowl; set sauce aside.
• Add 2 teaspoons oil to a large cast-iron skillet or broiler pan; place under broiler so that bottom is about 5 inches from heat source. Turn broiler on.
• Score salmon skin crosswise in three places to roughly portion the fish into 4 pieces. Rub remaining teaspoon oil over skin; sprinkle with remaining 1/2 teaspoon salt and black pepper.
• When oil in skillet begins to smoke, lay fish, skin-side up, in skillet and cook until skin is blistered and charring, about 5 1/2 minutes for medium-rare.
• Cut salmon along scoring lines into 4 portions. Serve, skin-side up, with sauce.

CRISPY SKIN SALMON WITH ROASTED CHERRY TOMATOES

Steps:

• preheat oven to 375 place whole tomatoes on small baking sheet and drizzle with 2 teaspoons oil & sprinkle with salt and pepper. roast for about 8 minutes or until they begin to split. Remove and let cool slightly. meanwhile, using a sharp knife, score the fillets. Sprinkle with S&P. Place fish skin side down, in a cold , heavy nonstick saute pan. Place over medium low heat. Increase the heat to high and cook for 2-3 minutes or until the skin turns golden brown. Turn the salmon and cook for 1-2 minutes more or until the fish is just pink in the middle. Place the lime juice in a bowl and slowly whisk in the oil and remaining 1/4 cup oil. Season with S&P. Mound small mound of baby greens on each place. Arrange the crispy skin salmon and roasted tomatoes over the greens. Drizzle some of the vinaigrette over the salmon and greens. Serve and smile

CRISPY SKIN SALMON, RAINBOW SALAD AND WASABI DRESSING

Steps:

• Place rock salt and lime rind in a mortar and pound with a pestle until finely crushed. Sprinkle salmon with salt mixture.
• Preheat a barbecue or chargrill pan on high. Brush salmon with oil. Cook for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil to keep warm.
• To make wasabi dressing, combine the mayo, oil, wasabi and soy sauce in a bowl.
• Place the spinach, avocado, capsicum, onion, ginger, shallot and coriander in a bowl. Add noodles and toss to combine.
• Divide the salad among serving plates. Top with salmon, drizzle with wasabi dressing and season with pepper. Serve with lime wedges, if desired.

CRISPY-SKIN SALMON ON POTATO MUSHROOM SALAD

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 20 minutes. Drain and cut into bite-size chunks.
• Cut 1/2-inch deep slashes lengthwise down the skin-side of each fillet. Season each fillet with salt and black pepper and rub 1/2 teaspoon olive oil into each.
• Stir tomatoes, 3 tablespoons olive oil, 1/2 of the lemon juice, herb mustard, salt, and black pepper together in a bowl until well-combined. Cover the bowl with plastic wrap and refrigerate until chilled.
• Heat 3 tablespoons olive oil in a nonstick skillet over medium heat. Cook and stir mushrooms and whole garlic clove over medium heat until mushrooms start to wilt, 5 to 10 minutes; remove garlic from skillet. Stir potato chunks, salt, and cayenne pepper into mushrooms; squeeze remaining lemon juice into skillet. Cook and stir until potatoes are crispy and golden, 10 to 12 minutes.
• Heat remaining olive oil in a nonstick skillet over medium-high heat. Place salmon, skin-side down, in hot skillet and cook until fish is white about halfway up the sides, 5 to 6 minutes. Flip fish and cook until desired doneness is reached, 3 to 5 minutes more.
• Divide potato-mushroom mixture between 2 plates and top each with a salmon fillet. Garnish with tomato mixture.

CRISPY SKIN SALMON WITH LEEK COMPOTE

Steps:

• To prepare the leeks, melt the butter in a skillet. Add the leeks and sweat until translucent. Drain any excess butter and/or liquid. Deglaze the pan with the crème fraiche and continue cooking until the leeks are tender. Set aside.
• Preheat the oven to 350 degrees F.
• To prepare the sauce, reduce the vermouth to almost dry in a small saucepan. Add the veal stock and reduce by half. The resulting sauce should be the consistency of a light glaze. Mount with the butter and add the fresh dill. Adjust the seasoning with salt and pepper. Set aside.
• The prepare the tomatoes, toast the coriander, garlic, and coarse salt in an oven-proof skillet. Add the tomato and the olive oil and toss. Cover the skillet with aluminum foil and transfer to the oven until soft.
• To prepare the salmon, rub the fillet with soy sauce and season with the five-spice powder and black pepper. Heat an oven-proof saute pan until very hot. Lay the salmon in the hot pan, skin side down. Cook the skin side until the fish is almost cooked through and the skin is very crispy. Turn the fillet and continue cooking. Remove the skin and any dark colored patches on the salmon. On a flat-top or in another pan, crisp the skin. Finish the salmon in the oven.
• To serve, ladle the sauce onto a serving plate. Using a ring mold, shape the leeks in the center of the plate. Position the salmon fillet on the leeks and garnish with a small quenelle of roasted tomatoes, crispy salmon skin, and dill.