First of all I feel the need to put a disclaimer here and straight up say that I am not a trained chef. Everything I do in the kitchen is pretty much what I’ve learned through reality TV cooking shows and good ol’ trial and error. However, in saying that I do know how to cook salmon so that you get crispy skin and a pink tender delicious middle. Quite a few people have asked me how I do it so, here it is!
I’d say the best comparison of how to cook salmon would be how you might cook a nice medium-rare steak. You do it quick, on both sides but leave the middle so that it doesn’t cook all the way through and that’s basically what you’re going to do here.
Spray or put around a tablespoon of oil into a pan. You’ll want to use a flat pan, not a grill pan, so that the skin doesn’t stick or cook unevenly. I’m not fussy on my choice of oil, I simply use whatever Hubby has got in for us. Let the pan get slightly warm on a high heat, then lay the salmon fillets in, skin side down. Do it before the oil gets too hot in order to avoid spitting and potential burns.
You will start to see the salmon begin to cook from bottom up, with the top still being raw. It’ll look a little white or paler in colour as it cooks. Keep moving (lifting up the edges) the salmon with a spatula so that the skin doesn’t stick. This is also where your four year old can help you by arranging toy cars on the plates!
I tend to go by when the skin is ready (you’re looking for a nice deep golden to a dark brown colour) and once it is, I roll it over in order to cook the other side. I only leave it on the “top” side briefly because I don’t want it to cook all the way through. Sometimes this side sticks to the pan – presumably due to the heat – which is another reason why you don’t want to leave it to long. Like I said before, I’m not professionally trained so this is just my personal understanding.
Then it’s plating up time! Here you can season as you like.
As you can see from the photo below, the skin is crispy, the fillet has been cooked more from the bottom and the middle is still slightly pink.
Now is the easy and fun part!
I’d pulled the skin off Little Man’s piece so that he can eat the crispy goodness by itself and also because it’s harder for him to knife through. By the time I had chance to get my camera in focus he’d already wolfed it down!
And that’s it. I hope you liked this little tutorial and if you have any tips please share and comment below. What do you like to eat your salmon with?
Until next time,