Crispy Skin Salmon With Minced Herb Butter Recipes

CRISPY SKIN SALMON

Crispy Skin Salmon image

Provided by Claire Robinson

Time 37m

Yield 2 servings

Number Of Ingredients 7

Ingredients

2 (6-ounce) pieces center-cut salmon fillet with skin, about1-inch thick
Kosher salt and freshly cracked black pepper
3 tablespoons unsalted butter, softened and divided
1 teaspoon finely grated lemon zest
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 tablespoon whole tarragon leaves

Steps:

Sprinkle the salmon with salt and pepper. Place skin side up and rub 1 1/2 tablespoons softened butter all over the skin of the salmon. Transfer the salmon, buttered side up, to a sheet pan. Chill in the fridge to firm the butter, about 20 minutes.
Preheat the broiler to high.
Place the salmon about 5 inches from the heat source and cook until the skin is crispy and the fish is cooked through, 7 to 8 minutes.
In a small saucepan over moderate heat, whisk together the remaining 1 1/2 tablespoons butter, lemon zest, lemon juice, mustard and tarragon leaves. Divide the sauce between 2 plates and place 1 piece of salmon on top of each pool of sauce.
What Makes This Recipe Really Sing: This is the coolest way to get crispy skin on fish ever and the crispy skin is like a naturally salted and big flavored chip, so it's the best part!

CRISPY-SKINNED FISH WITH HERB SAUCE

Crispy-Skinned Fish with Herb Sauce image

You don't need a culinary school degree to cook fish with skin as crunchy as a potato chip. Grab your nonstick skillet, start the fish skin side down, and slowly raise the heat. The skin will lie flat, gradually rendering fat like a strip of bacon, while the flesh gently cooks through. You can do this. Anyone can do this.

Provided by Chris Morocco

Categories Bon Appétit Dinner Quick & Easy Quick and Healthy Seafood Fish Lemon Juice Herb Anchovy Pickles Bass Snapper

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 oil-packed anchovy fillets (optional)
1 small garlic clove, thinly sliced
1 cup chopped tender herbs (such as parsley, dill, and/or basil)
1 Tbsp. chopped pickles (capers, cornichons, or chile)
2 Tbsp. fresh lemon or lime juice or white wine vinegar
6 Tbsp. (or more) extra-virgin olive oil, divided
Kosher salt, freshly ground pepper
4 (5-6-oz.) skin-on black bass, striped bass, snapper, or salmon fillets
Flaky sea salt

Steps:

Using the side of a chef's knife, mash anchovies (if using) and garlic on a cutting board until a coarse paste forms. Mix in a medium bowl with herbs, pickles, lemon juice, and 5 Tbsp. oil. Season green sauce with kosher salt and pepper.
Swirl remaining 1 Tbsp. oil in a large nonstick skillet to coat. Season fish generously on both sides with salt and lay, skin side down, in cold skillet. Place skillet over medium heat and let it gradually heat up until fat starts to cook out of fish, about 4 minutes. At this point you may press gently on fish so that the skin is flat against the pan. Continue to cook until skin is super-crisp and flesh is mostly opaque (you can increase or decrease heat slightly if needed, but don't try to rush it), 8-12 minutes longer, depending on the thickness of the fish. Less fatty fish won't release as much fat on their own, so you may need to add a splash more oil to the skillet if the skin isn't getting crisp enough. Turn fish and cook just until opaque all the way through, about 1 minute.
Spoon green sauce onto a platter and carefully set fish, skin side up, on top. Sprinkle with sea salt.

CRISPY-SKIN SALMON WITH BUTTERMILK-MINT SAUCE

Crispy-Skin Salmon with Buttermilk-Mint Sauce image

Give salmon a rich, Southern twist in this recipe from "Simple, Fresh, Southern: Knockout Dishes with Down-Home Flavor," by chefs Matt and Ted Lee. Try serving it with steamed spinach.Photo credit: Ben Fink

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes

Number Of Ingredients 7

Ingredients

1/2 cup chopped fresh mint leaves (from about 8 sprigs)
1/2 cup whole or low-fat buttermilk
1/2 cup sour cream
1 teaspoon coarse salt
3 teaspoons extra-virgin olive oil
1 pound skin-on salmon filet
1/8 teaspoon freshly ground black pepper

Steps:

Place mint, buttermilk, sour cream, and 1/2 teaspoon salt in the bowl of a food processor or jar of a blender; process until thoroughly combined. Transfer to a bowl; set sauce aside.
Add 2 teaspoons oil to a large cast-iron skillet or broiler pan; place under broiler so that bottom is about 5 inches from heat source. Turn broiler on.
Score salmon skin crosswise in three places to roughly portion the fish into 4 pieces. Rub remaining teaspoon oil over skin; sprinkle with remaining 1/2 teaspoon salt and black pepper.
When oil in skillet begins to smoke, lay fish, skin-side up, in skillet and cook until skin is blistered and charring, about 5 1/2 minutes for medium-rare.
Cut salmon along scoring lines into 4 portions. Serve, skin-side up, with sauce.

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