Once you try it, you'll never go back! Crispy salmon skin is like the ultimate crouton.
Here's what you'll need:
- 1 skin on boneless salmon filet
- 1 tbsp oil of choice
- Himalayan pink salt
First, place a skillet on the stove over medium heat. Add the oil and allow it to start to heat up. Take your salmon filet and pat both sides dry with a paper towel, then generously salt each side. (I never measure, but use a couple of three-fingered pinches per side.) When the oil is shimmering and the pan is hot, take your filet and place it skin side down in the hot oil. Immediately press it down into the pan with a spatula and hold it there for 2 minutes or so. (This helps to prevent the skin from shrinking up.) When the salmon is starting to turn opaque from the bottom up and the skin releases easily from the pan, use your spatula to scoop it up and flip it over. Cook for 1-2 minutes more, until the middle reaches your desired preference, then serve!
My recommendation? Peel that crispy skin off and eat it first!