These days, for some unknown reason, most people are under the impression that you shouldn’t eat the skin of salmon. Well, I am here to tell you that you should. Nothing is quite as breathtaking a crisp salmon skin.
First, season the salmon very simply with salt and pepper. Then the trick is to heat a few Tablespoons of olive oil in a pan or skillet until good and hot. The oil will take on a shimmering sheen when it is ready. Now, add the salmon, skin down, to the hot olive oil and let it get nice and crispy. Then when you flip it to cook the other side, the crisp skin will be on the top of the salmon and should be served that way. Use a sharp knife to cut down through the skin and into the meat of the salmon underneath and eat the whole piece skin and all. Delicious.
A good way to enjoy this fish can be topped with a fruit salsa. This time I made a pineapple salsa, but you could also use a mango avocado salsa.
With both Pineapples and wild salmon (don’t used farmed, please, it is bad for you and bad for the planet) on sale this time of year, this is a great spring meal. Serve this with your favorite side of wild rice, pilaf, pasta, or in my case polenta. I just followed the instructions for corn meal mush on the side of my cornmeal box.
Crispy Skin Salmon
3 Tablespoons olive oil
1 filet of salmon, halved
salt and pepper
- Heat the olive oil on medium high heat in a pan or skillet until hot and shimmering. Add the salmon, skin side down, 3 to 5 minutes depending on the thickness of the filets.
- After a few minutes the meat of the salmon in the pan should be turning a nice flakey pink while the top should remain raw. Using a good spatula, flip the fish gently. (The best method, if you are up for it, is to use one hand on the raw uncooked top of the fish that should remain cool to the touch. This will allow you the most control. Be very careful for oil splattering, of course.)
- Continue to cook another 3 to 5 minutes until the entire fish is pink and cooked through. Serve immediately over polenta, wild rice, or pasta with the skin facing up. The skin should be slightly golden brown.
½ red onion, finely chopped
1 jalepeno, seeds removed and minced (optional)
1 bunch of cilantro, chopped coarsely
lime juice to taste
salt and pepper to taste
- Cut the rough sides of the pineapple. Then slice wedges off the pineapple from the hard inedible center. Dice these wedges into ¼” cubes.
- Mix the diced onion, cilantro, optional jalepeno, lime juice, salt and pepper together and taste. Adjust flavors as needed.
This salsa is great on large variety of foods. You can use it to top fish, a carnitas taco, or even serve it in a hollowed out pineapple shell for a fancy party treat served with colorful tortilla chips.