This recipe has been a LONG time in the making. If you’ve been following along for long, you’ve seen countless salmon posts on Instagram. I go through weeks (especially during my second trimester), where I eat salmon every single day, and the crispier the skin, the happier this mama.
The reality of my salmon escapades, though, is that on occasion, I’d end up with burnt skin or dry meat. Neither of these is ok with me so I was never willing to post a recipe until it was perfect. Well, my friends, that day has come, and I am oh so thrilled, first, because I get to bring it to you, and second, because I never have to take that first bite with trepidation again. I know it will be right EVERY time. Hooray!
You might have left your salmon skin for the trash can in the past, but please please, for the love of all things crispy, DON’T. Enjoying the skin provides extra essential omega-3 fatty acids, and when you cook the fish with that skin on, the fats are soaked into said skin for extra tastiness and extra nourishment. So get your hands on some wild caught salmon with SKIN ON, and prepare for a taste and texture explosion. This recipe is a WINNER!
Crispy Skin Broiled Wild Salmon
WHAT YOU NEED:
- 6oz filet of wild caught salmon, skin on
- a few generous pinches of sea salt
- juice from half of a lemon
- 2 TB olive oil (currently loving the THRIVE Market organic 100% olive oil)
- 1 tsp ghee
WHAT YOU DO:
- pat your salmon dry and sprinkle skin with sea salt, then put skin side up in the fridge for 30 minutes (the salt pulls the moisture out and the cold evaporates it)
- mix lemon juice, olive oil, and a pinch of sea salt together (you’ll have some leftover to use as salad dressing or for future salmon)
- when you’re ready to cook, set a pan to medium high heat
- once water sizzles when sprinkled on the pan, add ghee (you should not see smoke; if you do, your pan is too hot)
- pat salmon dry again, sprinkle the skin with a bit more salt, and place skin down to sear for exactly 2 minutes
- while it is searing, drizzle with just enough of the lemon mixture to lightly coat the flesh side that’s up, and rub it all over with your fingers
- set your oven to broil, and once the 2 minutes are up, move salmon immediately to broil for 4 minutes (the salmon should no longer be stuck to the pan at this point, and if it is, give it a gentle push so it slides around easily before putting it under the broiler)
- at exactly 4 minutes pull the salmon out, flip it so the skin is up, and broil for exactly 2 more minutes
- remove, serve, ENJOY!
I’d love to hear your thoughts on this one! It was a long time in the making to find the perfect series of steps for the perfect salmon skin. I hope you enjoy!