Cooking crispy skinned salmon
Anna from Prahran Seafood shares her expertise when it comes to cooking crispy skinned salmon to perfection.
“When choosing your salmon, we recommend Tasmanian Huon Salmon- it’s the best available. Look for fillets that have a beautiful pink flesh with nice white marbling (omega 3- the good fat!).
Make sure you have a sharp knife, and then score the skin in long strokes
Marinate the fillet- (Anna’s favourite is with chilli paste and soyabean oil) - and really massage the flavours into the fish.
Put the salmon in a bowl, cover and put in the fridge for 30 minutes so that the flavours really infuse.
Take the salmon out of the fridge for five to 10 minutes before cooking.
Put the fish , flesh side down, on a hot griddle pan or grill for 3 or so minutes. When that side is done, turn the fish over and put it skin side down for one more minute. That is all it should take for the skin to be nice and crispy.
Remove from the heat, and serve it on nice fresh green beans or seasonal vegies and add a squeeze of lemon (make sure you put the lemon on at the end and not at the start as the acidity will start cooking the flesh for you).”
For Prahran Seafood's contact details click here.