Nothing beats a perfect medium-cooked fillet of Tasmanian Huon Salmon that’s tender and flaky and deliciously crispy.
The good news is that perfect crispy skin salmon fillets are only a few simple steps away.
Don’t start with cold fillets:
When cold fish is added to a hot pan, it will seize up and cook unevenly. Remove fish from the refrigerator about 15 mins before cooking, to bring it closer to room temperature.
Make sure the fillets are dry and seasoned:
Before adding to the pan, use a paper towel to pat each fillet dry and lightly season with salt. Wet fillets are likely to stick to the pan and the skin won’t crisp as nicely.
Use a really hot pan and cook skin side down first:
Heat pan to medium-high, once hot, pour in a thin layer of oil and heat until it shimmers. Cook skin side down first and do not turn prematurely.
