Ingredients
1 salmon fillet with skin on
salt to sprinkle on top
Olive oil
Freshly ground black pepper
1 tablespoons unsalted butter, room temperature
Directions
Run your finger up and down the center of the salmon feeling for any pin bones. Remove any that you find with a needle-nosed pliers or tweezers. With a sharp knife cutting across the width of the salmon, divide it into 4 equal portions. Lightly salt the salmon and let sit a couple minutes; this will help you get crispy skin.
Heat a the wok with med heat with2 tbsp of olive oil in a large non stick skillet until the oil is almost smoking. Season the salmon with pepper, and rub about 1 tablespoons butter on the skin side of each fillet. Add the salmon to the pan, skin-side down. To get super crispy skin, cook the salmon almost to completion, about 6 minutes.
Flip the salmon and cook until flesh side is nicely seared, 1 to 2 minutes.
Transfer the salmon to a platter and serve
Garnish with some thyme
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