Crispy Skin Salmon

The crispy skin is the most important part. And since the skin is where all the good for you omegas and stuff are– why not show it off!

First, make sure that there are no scales on the skin, because that would be gross. Scrape them off with a knife if there are.

The key to really crispy skin salmon is to dry the skin thoroughly…  take a dish towel to that thing if you have, especially if it was marinated first, which is totally okay. Dry the skin completely. Then salt the skin generously and put it in the fridge for a few. When you take it out, you’ll see condensation on the skin. Dry that off too.

Next, take almost room temperature butter and mush it into the skin all over. Do not be shy with the butter! Then rub a healthy amount of salt into that buttered skin. Let it cool in the fridge for a few minutes. You don’t want the butter sliding off the skin.

Put a tablespoon of high heat oil in the pan and heat a cast iron skilled to medium high heat. Let the pan get really evenly hot before you (carefully! it will sizzle!) place the salmon skin side down into it.

The perfect dried skin, buttered and salted will immediately sizzle (the oil will keep it from sticking too). Let it hiss and crackle for about 5 or 6 minutes. Flip it, and turn off the heat. Let the salmon sit in the pan on the stove for about 30 seconds before removing it.

Add lemon, whatever else you like and crunch right in.