Crispy-Skinned Salmon with Cucumber-Herb Salad

24 ratings

· Gluten free · 4 servings

Have you been throwing away the best part of the fish? To get perfectly cooked salmon with shatteringly crispy skin, we salted salmon fillets for an hour uncovered in the refrigerator to firm the flesh, season them throughout, and begin to dry out the skin. Starting the fish in a cold, covered, nonstick skillet allowed the salmon to render the fat under the skin and fry itself. While the skin protected the flesh, the steam created and trapped in the skillet by the lid gently cooked the flesh…

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Under The Skin

Nonstick Skillet

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