Crispy-Skin Salmon

Name: Crispy-Skin Salmon
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Cuisine: Australian
Ingredients: 2 piece salmon, skin on; 1 tsp olive oil; 0.5 tsp salt; 0.25 tsp black pepper; 0.5 piece lemon, cut into wedges; 0.25 bunch dill, leaves picked

Salmon fillet pressed skin-down in a hot pan until shattering-crisp.

15 min
Easy
2 servings
Australian
Gluten free

Cooks: 0
Photos: 0

Ingredients

salmon, skin on180g each2 piece
olive oilfor the skin1 tsp
saltflaky½ tsp
black pepper¼ tsp
lemon, cut into wedges½ piece
dill, leaves picked (optional)¼ bunch

Method

1
Take salmon out of the fridge 15 minutes before cooking. Pat skin completely dry.
Even a damp patch ruins the crispiness.
2
Score the skin lightly in 3 places with a sharp knife to stop curling.
3
Season skin and flesh well with salt; brush skin with a little olive oil.
4
Place fillets skin-down in a cold non-stick pan, then turn heat to medium-high.
Cold-pan start renders the fat slowly.
5
Press flat for the first minute, then leave undisturbed for 5–6 minutes until skin is deep brown and shatter-crisp.
6
Flip and cook 60–90 seconds on the flesh side for medium.
7
Rest skin-side up for 1 minute before serving with a squeeze of lemon and dill.

Per serving

280
kcal: 34g
protein: 1g
carbs: 15g
fat