Crispy Skinned Salmon With Maitake Dashi Recipes

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CRISPY SKIN SALMON



Crispy Skin Salmon image

Recipe video above. Cooking salmon so the skin is evenly crispy from end to end is simple if you follow two key tips: Firstly, ensuring the skin is dry. Secondly, using enough oil to cover the base of the skillet so the skin fries properly and goes golden and crispy rather than just burning in patches. Easy!Pictured with a creamy Lemon & Herb Risotto (ultra easy hands-free baked method!).

Provided by Nagi

Categories     Mains

Number Of Ingredients 6

4 salmon fillets (, skin-on (Note 1))
1 tsp olive oil ((or other cooking oil))
1 tsp salt (, cooking/kosher (3/4 tsp table salt, Note 2))
1/2 tsp black pepper
2 tbsp olive oil ((or vegetable oil))
lemon wedges

Steps:

  • Dry skin: Pat the skin of the salmon very well with a paper towel until dry. If time permits, place the salmon skin side up in the fridge for 1 hour (uncovered,) to dry it out even more.
  • Season: Drizzle flesh side with half the oil (just a tiny bit) and rub over skin. Sprinkle with half the salt and pepper. Turn fillet over and repeat. Do not do this step until just before cooking.
  • Heat oil: Put enough oil in a large non stick skillet so it fully covers the base. Heat on medium high until it shimmers (but not smoking).
  • Skin side down: Place salmon in the skillet skin side down, then immediately turn the head down to medium.
  • Press down: Using a spatula or something similar, press down on each salmon for 10 seconds so the skin is pushed flat against the skillet and "sets" its form. If you can do at least two at a time that is ideal.
  • Cook 7 minutes: Cook for 7 minutes, or until the salmon is cooked 3/4 of the way through (you will see the colour changing up the side of the salmon) and the skin is crispy.
  • 90 sec on flesh side: Flip the salmon to skin side is up and cook for a further 90 seconds.
  • Final skin blast! (My secret tip) Flip the salmon again to skin side down, turn the heat up to medium high and cook the skin side again for 60 seconds, just to give it a final blast of heat to reinforce crispiness!
  • Serve skin side UP to protect the crispy skin. Fish skin will only stay crispy while it's hot, so serve immediately! Pictured in post with creamy Lemon & Herb Risotto which acts as a side dish and semi-sauce (super easy no-stir recipe!).

Nutrition Facts : Calories 255 kcal, Carbohydrate 1 g, Protein 30 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 83 mg, Sodium 648 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CRISPY SKIN SALMON



Crispy Skin Salmon image

Most people hate salmon skin and discard it (raises hand, no judgement here) but cooking salmon in a searing hot cast iron skillet allows for a crispness that may just tempt you to clean your plate!

Provided by thedailygourmet

Time 25m

Yield 4

Number Of Ingredients 5

1 tablespoon salted butter
1 tablespoon olive oil
1 (1 pound) fillet skin-on salmon
2 teaspoons Greek seasoning (such as Cavender's®)
2 tablespoons chopped pecans

Steps:

  • Set a cast iron skillet over high heat. Add olive oil and butter. When butter melts, swirl the skillet to combine oil and butter.
  • Sprinkle salmon fillet with Greek seasoning. Carefully add fillet to skillet and reduce heat to medium-low. Cover skillet with a tempered glass lid and cook until salmon flakes easily with a fork, about 12 minutes.
  • Add pecans to the skillet and toast lightly, 1 to 2 minutes.
  • Remove salmon from skillet and serve immediately topped with pecans.

Nutrition Facts : Calories 264.4 calories, Carbohydrate 1 g, Cholesterol 63.4 mg, Fat 19.7 g, Fiber 0.4 g, Protein 20 g, SaturatedFat 4.7 g, Sodium 311.5 mg, Sugar 0.1 g

CRISPY-SKIN SALMON WITH MISO-HONEY SAUCE



Crispy-Skin Salmon with Miso-Honey Sauce image

The key to salmon fillets with crackly skin is to start it skin side down in a cold cast-iron pan-as the skillet heats, the skin slowly renders and crisps.

Provided by Lauren Stanek

Categories     Bon Appétit     Dinner     Seafood     Fish     Salmon     Honey     Sesame     Ginger     Green Onion/Scallion     Dairy Free     Peanut Free     Soy Free     Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 10

1 (2") piece ginger, peeled, finely grated
2 Tbsp. white miso
1 Tbsp. honey
1 Tbsp. unseasoned rice vinegar
1 Tbsp. vegetable oil
1 Tbsp. sesame seeds
4 (4-6-oz.) skin-on salmon fillets
Kosher salt
3 scallions, thinly sliced
Cooked rice, for serving

Steps:

  • Whisk ginger, miso, honey, vinegar, oil, and 1 Tbsp. water in a small bowl to combine; set sauce aside.
  • Heat a dry small skillet over medium. Toast sesame seeds, tossing, until golden and slightly fragrant, about 2 minutes. Transfer to a small bowl; let cool.
  • Lightly season salmon all over with salt. Place skin side down in an unheated cast-iron skillet. Set skillet over medium heat and cook, undisturbed, 5 minutes. Press down lightly on salmon with a fish spatula to ensure all of the skin is making contact with the pan and continue to cook until flesh is opaque most of the way through (the top will still be translucent) and skin is crisp, about 5 minutes longer.
  • Using spatula, gently turn fillets over, then remove pan from heat. Continue to cook fish in residual heat left in pan until just barely cooked through, 1-3 minutes more, depending on thickness.
  • Spoon reserved sauce onto plates. Scoop some rice on top and set fillets, skin side up, on rice. Scatter scallions over and sprinkle with toasted sesame seeds.

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

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.

NOBU'S CRISPY-SKINNED SALMON WITH DAIKON AND SOY



Nobu's Crispy-Skinned Salmon with Daikon and Soy image

Serve with separate individual bowls of rice and oshitashi.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 20m

Number Of Ingredients 6

1 teaspoon extra-virgin olive oil
2 pieces skin-on salmon fillet (each 6 ounces, 1 1/4 inches thick)
Coarse salt, for sprinkling
1/4 cup grated peeled daikon radish
1/2 teaspoon Japanese soy sauce, divided
1/2 lemon, cut into 2 wedges

Steps:

  • Heat a large nonstick skillet over high heat until hot, and swirl oil in. Place salmon, skin side down, in skillet; cook, undisturbed, for 2 minutes. Cook remaining 3 sides of fish until 70 percent cooked (it should be opaque on the outside yet slightly rare inside), 1 minute each side; fish should cook 5 minutes total.
  • Place each fillet on a plate and sprinkle with salt. Mound some daikon alongside each piece of fish and pour 1/4 teaspoon soy sauce over each mound. Garnish with lemon wedges, for squeezing.

CRISPY SALMON WITH MISO-HONEY NOODLES



Crispy Salmon with Miso-Honey Noodles image

The key to crispy salmon is shallow frying in a large skillet. All you need is a thin coating of oil, about 3 tablespoons. Turn the salmon every 2 to 3 minutes so that all sides are equally crisp.

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

Four 6-ounce skin-on salmon fillets
Kosher salt and freshly ground black pepper
12 ounces spaghetti
2 teaspoons sesame oil
1/4 cup miso
3 tablespoons fresh lime juice
6 tablespoons vegetable oil
2 tablespoons honey
1 clove garlic, finely grated
2 scallions, thinly sliced
1/2 hothouse cucumber, cut into thin half-moons (about 1 1/2 cups)
1 red chile or jalapeno, thinly sliced into half-moons
1/2 cup cilantro, roughly chopped

Steps:

  • Bring the salmon to room temperature 10 minutes before cooking. Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions. Drain and toss with 1 teaspoon sesame oil and set aside.
  • Meanwhile, whisk together the miso, lime juice, 3 tablespoons of the vegetable oil, honey, garlic and remaining 1 teaspoon sesame oil in a large bowl.
  • Heat the remaining 3 tablespoons vegetable oil in a large skillet. Pat dry the salmon, then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Place in the skillet skin-side up; cook until the bottom is golden and crispy, 2 to 3 minutes. Flip the salmon and cook on all sides until opaque throughout, about 2 minutes per side.
  • When ready to serve, toss the spaghetti with the miso dressing, scallions, cucumber, chile and cilantro. Divide between plates and top with the crispy salmon.

CRISPY SKIN SALMON



Crispy Skin Salmon image

The new year is always a perfect time to try something completely new. I'm posting it here so I don't lose it...sounds interesting! The cook times are estimates ... times weren't available on the website.

Provided by marisk

Categories     Vegetable

Time 1h

Yield 2 serving(s)

Number Of Ingredients 22

1 cup brown rice
1 teaspoon olive oil
2 cups water
1 lime wedge, juice
1 garlic clove, smashed
3 teaspoons fresh cilantro, chopped
1 teaspoon extra virgin olive oil
2 cups edamame, shelled, blanched, and cooled
1 1/2 teaspoons ground cumin
1/8 cup onions, finely minced or 1 shallot
1 garlic clove, chopped
salt and pepper
2 tablespoons extra virgin olive oil
10 ounces salmon fillets, skin on
salt and pepper
2 tablespoons parsley, chopped
1 garlic clove, chopped
1/2 teaspoon red chili pepper flakes, crushed
1/2 teaspoon dried oregano
3 tablespoons distilled vinegar
1/4 cup extra virgin olive oil
1 pinch salt

Steps:

  • RICE:.
  • Place the rice and oil in a rice cooker.
  • Mix well. Add in the water, lime juice and garlic clove.
  • Cook according to manufacturer's instructions.
  • After cooking, let rice sit for 20 minutes and stir in cilantro.
  • EDAMAME:.
  • Heat the olive oil to the smoking point in a pan.
  • Add in the edamame and let it sit for 1 minute.
  • Add in the shallots and garlic and cook for 2 minutes.
  • Season with salt and pepper.
  • SALMON:.
  • Heat the oil to just smoking in a pan.
  • Season the flesh side of salmon with salt and pepper.
  • Place the filet in he pan skin down.
  • Let it cook for 5 minutes. You should see the oil sizzling and the flesh cooking from the bottom up.
  • When the flesh looks like it has cooked about half the way up, flip the fish over and cook for 20 seconds.
  • Remove.
  • CHIMICHURI SAUCE:.
  • Combine ingredients together and use as a garnish on meats, poultry and fish.

Nutrition Facts : Calories 1305.5, Fat 70.5, SaturatedFat 9.6, Cholesterol 72.9, Sodium 235.2, Carbohydrate 104.2, Fiber 15, Sugar 1.5, Protein 69.4

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