PAN-SEARED CRISPY SALMON
Provided by Food Network
Number Of Ingredients 9
Steps:
- 1. Season the fish on both sides with salt and pepper. Heat 3 tablespoons of the olive oil in a saute pan. Place the salmon, skin-side down, in the pan and cook (without moving the fish) until the skin is crispy, about 4 to 5 minutes. Reduce the heat, turn the salmon, and continue to cook for another 3 to 4 minutes.
- 2. Meanwhile, heat the remaining tablespoon oil in another saute pan over medium heat. Add the garlic, shallots, and leek; saute for 3 to 5 minutes until the leak begins to soften.
- 3. Add the cannellini beans and the wine; bring to a gentle simmer. Add the butter. Season to taste with salt and pepper.
CRISPY SALMON FILLETS
Provided by Food Network
Categories main-dish
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Line a baking sheet with parchment paper and set aside.
- Prepare the side of salmon by cutting away the thinner belly fat and picking out any pin bones.
- To remove the skin, cut the meat away from the skin with a long knife starting at the tail end. Firmly hold the skin in one hand, hold the knife at a low angle, and continue slicing between the skin and meat until you reach the end. Cut the salmon into 8 to 10 equal portions and set aside in the fridge.
- Melt the butter in a large skillet over medium heat and add in the panko, garlic powder and herbs. Season with salt and pepper and cook, stirring frequently, until the panko is golden brown. Transfer the panko into a shallow dish and allow to cool to room temperature.
- Meanwhile, in a separate shallow dish, whisk together the eggs, mayonnaise and Dijon with 1/2 teaspoon each of salt and pepper. Retrieve the salmon from the fridge and, using a paper towel, dry off the outside of each fillet. Dip the salmon into the egg mixture, being sure to coat the entire surface, then press into the panko to coat and transfer to the prepared baking sheet.
- At this point, you can cook the salmon or cover lightly with plastic and place the full baking sheet in the freezer. Once the salmon is frozen, transfer to a heavy-duty freezer bag and store in the freezer for up to 3 months.
- To cook the fillets, either fresh or frozen, preheat your oven to 425 degrees F (220 degrees C) and lightly grease a baking sheet with nonstick cooking spray or line with parchment paper. Arrange the fillets on the prepared pan, leaving a few inches of space between each and bake the fresh fillets for 15 to 18 minutes, or the frozen for 22 to 25 minutes, or until cooked through and the fish flakes easily with a fork.
CRISPY SKIN SALMON
Provided by Claire Robinson
Time 37m
Yield 2 servings
Number Of Ingredients 7
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 FRIED SALMON
Fish sticks of a different sort. Adapted from "Eat, Fish and Be Happy," by TJ Weston. I've given an optional Lemon Ailo from the same cookbook.
Provided by gailanng
Categories Stove Top
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Cut salmon into roughly equal-size pieces, each about 1 inch wide, 3 inches long and the thickness of the fillet. Refrigerate. (Note: To fry pieces that look like fish sticks, slice the salmon lengthwise so that the larger side of the fillet has a fairly uniform thickness. Bread all pieces as instructed, but cook the thinner pieces together and the stick-sized pieces together. Give each diner some stick-sized pieces and some smaller pieces.)
- Mix flour, garlic powder and white pepper together in a pie plate or shallow pan. Combine milk and mayonnaise in another pie plate or shallow pan, mixing well with a fork or whisking to break up any lumps. Put bread crumbs and dill into a third pan.
- Take a piece of fish and gently coat it in the flour, then carefully shake off any excess. Dip in milk mixture and drain off any excess, then coat with seasoned bread crumbs. Place the breaded fish onto a tray. Repeat with the remaining pieces of fish. Discard any excess liquid, flour mixture or breading mixture.
- Pour 1 1/2 inches of vegetable oil into a large skillet. Heat over medium to medium-high heat until hot but not smoking. (Drops of water added to the skillet will sizzle.) Add 6 to 8 pieces of breaded fish (the fish cooks quickly and you must turn it, so don't try to do too many pieces at once). Fry until golden brown, turning to ensure even cooking, 2 to 3 minutes total for pieces about 1/2 inch thick. Remove with a slotted spatula and drain on paper towels.
- Serve with Tartar Sauce or Lemon Aioli.
- To Make Lemon Aioli: Place lemon juice, garlic and turmeric in a blender; process until smooth.
- Pour into a small pan and bring to a simmer over medium-high heat. Reduce heat and simmer until about 2 tablespoons of liquid remain. Remove from heat, pour into a medium bowl and let cool.
- Add mayonnaise, dill and salt and pepper to taste. Whisk until smooth. Cover and refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 848.1, Fat 39.9, SaturatedFat 7.1, Cholesterol 130.7, Sodium 1013.1, Carbohydrate 65.1, Fiber 2.5, Sugar 7.9, Protein 55.9
CRISPY SALMON WITH MIXED SEEDS
This recipe produces not only silky salmon with a crunchy coating of fragrant seeds, but also a shatteringly crisp skin. That's all thanks to yogurt, which secures the seeds to the salmon and caramelizes into a crust when cooked. Mix assertive and mild seeds for a balance of textures and flavors, or swap in a ready-made seed mix like everything bagel spice or dukkah. Eat the seared salmon with more yogurt, as well as a squeeze of citrus and tuft of herbs for freshness.
Provided by Ali Slagle
Categories dinner, weekday, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Finely chop 2 tablespoons of the herbs, and set aside the remaining herbs in a small bowl or measuring cup. Finely grate 1 1/2 teaspoons lemon zest. In a medium bowl, stir together the chopped herbs, lemon zest and yogurt. Season with salt. Transfer 3 tablespoons of the yogurt to a small bowl. To the small bowl, add the sesame seeds, fennel seeds and black pepper. Stir to combine.
- Pat the salmon dry. Season both sides lightly with salt. Spread the seeded yogurt evenly over the flesh side of the salmon. (This will be a thin layer; you'll still be able to see the flesh through the yogurt in spots).
- Coat the bottom of a large (12-inch) nonstick skillet with the oil. Add the fish skin side down, then place the skillet over medium heat. Cook until the skin releases easily from the pan and the flesh is opaque 3/4 of the way up the sides, 10 to 12 minutes.
- Meanwhile, thin the remaining yogurt with water (about 1 to 2 tablespoons) until it's saucy and spoonable. Lightly dress the herbs with a squeeze of the lemon, then cut the remaining lemon into wedges for serving.
- When the salmon is nearly cooked through, flip the fish, and swirl so the oil goes under the fish. Cook until the seeds are fragrant and the fish releases easily from the pan, 1 to 2 minutes. (Reduce or turn off the heat, if burning). Gently transfer the fish to plates skin side up so it doesn't get soggy. Eat with the yogurt sauce, herb salad and lemon wedges.
CRISPY SKIN SALMON
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
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
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CRISPY SKIN SALMON | RECIPETIN EATS
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5/5 (39)Category MainsCuisine WesternCalories 255 per serving
- 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.
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- Lightly oil the bottom of a casserole dish and place the salmon fillet in it. Drizzle olive oil over the flesh of the salmon and use your hands to spread it over the full surface so that everything is coated. Sprinkle with sea salt.
- In a small bowl, combine the paprika, garlic powder, onion powder, and coriander. Sprinkle this mixture liberally over the salmon (note: you may have leftover seasoning, and that's fine! You can use it for future salmon/chicken/steak endeavors or on vegetables).
- Place the salmon on the second-to-the-top shelf of the oven and broil for 10 minutes. (6 minutes for rare salmon, and up to 15 minutes for a very thick cut of salmon). Remove from the oven and allow salmon to cool 5 minutes before serving with your favorite side dishes.
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