Crispy skinned salmon fillets in a pan in under 10 minutes because no one likes rubbery, soggy salmon skin.
WHAT TYPE OF SALMON SHALL I USE?
There are two different types of salmon, wild caught salmon and farmed salmon. I always use wild caught salmon here are my reasons:
WILD CAUGHT SALMON
- Wild caught salmon is in it’s natural environment
- Salmon in the wild eats it’s natural foods
FARMED SALMON
- Farmed salmon are raised in small waters
- Salmon that is raised in farms are given high processed, high fat and high protein feed in order to grow big
I’d rather not eat fish that doesn’t have as much room to swim or eat processed foods. But, whichever type of salmon you choose to cook with you can follow these simple steps to get crispy skinned salmon in under 10 minutes.
HOW TO COOK CRISPY SKIN SALMON IN A PAN
The secret to getting crispy skin salmon is:
- Using a non-stick pan
- Cooking on a low to medium heat
- Making sure your salmon is as dry as possible. No water or sauces added to it before cooking.
HOW TO GET CRISPY SALMON SKIN WITHOUT IT STICKING TO THE PAN
When you heat up your oil make sure the bottom of your pan is completely covered with oil. Swirl it around a few times to make sure the oil is covering it because if there is a bit without any oil your salmon may stick to your pan and you will end up loosing some crispiness and have a longer time washing up.
Your oil also has to be hot before you add your salmon. If your oil isn’t hot enough your salmon skin wont crisp up and the skin will start to melt slowly into your pan and stick. You will know if the oil is at the right temperature when you hear a lovely sizzling sound. Watch my how to cook crispy salmon skinned video to hear what it should sound like.
HOW LONG DO YOU COOK SALMON TO GET A CRISPY SKIN?
You can achieve crispy skinned salmon fillets in 10 minutes in a pan by following my 4 simples steps:
- Heat oil in a pan
- Add salmon skin side down, season with salt and pepper and cook for 3-4 minutes
- Lift your salmon and check the skin, if it is crispy flip it over
- Cook for another minute or until the middle changes colour from pink to grey
WHAT IS THE WHITE STUFF ON SALMON WHEN YOU COOK IT?
You may have noticed some white stuff on your salmon after you have cooked it and wondered what it was. You can also see it in my video below
It is a protein that comes out of the salmon when it is heated and it is called ‘albumin’.
CAN YOU EAT THE WHITE STUFF (ALBUMIN) ON SALMON?
I have always eaten it and many people I know do too and from my research there is nothing wrong with eating the white stuff on salmon or albumin. But I do know it isn’t very appealing especially when you are serving it up for guests so I’ve done a little more research and experiment to see keep the white stuff, albumin of salmon when cooking.
HOW TO AVOID WHITE STUFF ALBUMIN WHEN COOKING SALMON
From my research I have found out that if you soak salmon in a brine of salty water for 10 minutes before you cook it, it will minimise the amount of albumin forming on the fish. I haven’t tried this because I have a feeling the moisture from the brine will stop the salmon crisping up fully. Even if I were to pat it dry with kitchen paper I still won’t be able to get all the extra moisture out and I want a crispy skinned salmon. So I came up with another idea.
HOW TO KEEP WHITE STUFF OFF SALMON
Heat oil in a pan, add salmon and seasoned like before. But as your salmon is cooking and the albumin is coming out use a spatula to get rid of it. When the bottom of your salmon looks crispy flip it over and cook for only 10 seconds. Then flip it back over again, turn the heat off and leave your salmon to carry on cooking in the pans residual heat while you scrape off the new albumin (white stuff) that has formed.
CRISPY SKIN SALMON 30 MINUTE MEAL IDEAS
I like to serve my 10 minute crispy skin salmon with my 30 minute lemoniest lemon rice, chilli sweet potatoes, some steamed carrots, runner beans and broccoli. This combo is a family favourite because the whole dish is balanced perfectly with the sourness from the rice, sweetness and heat from the sweet potatoes, sweetness and bitterness from the vegetables and umami, saltiness and crispness from the salmon.
If you would like more delicious 30 minute meals click here
If you like crispy skin salmon you may also like Greek prawn saganaki linguine in 30 minutes
Ingredients
INGREDIENTS
- 2 Salmon Fillets
- 1 tbsp olive oil
- Salt & Pepper
EQUIPMENT
Instructions
INSTRUCTIONS WITH ALBUMIN
- In a non-stick pan add 1 tbsp of olive oil and heat it on a low-medium heat. Make sure all your pan is covered with oil because if you have a bit without any oil your salmon may stick to your pan
- When you oil is hot add your salmon skin side down and you should hear a lovely crackling sound
- Season your salmon with salt and pepper and leave it to cook for 3-4 minutes or when you lift your salmon and see the skin has become crispy
- When your salmon skin is as crispy as you want it flip it over and cook for another minute or until the middle changes colour from pink to grey.
INSTRUCTIONS WITHOUT ALBUMIN
- In a non-stick pan add 1 tbsp of olive oil and heat it on a low-medium heat. Make sure all your pan is covered with oil because if you have a bit without any oil your salmon may stick to your pan
- When you oil is hot add your salmon skin side down and you should hear a lovely crackling sound
- Season your salmon with salt and pepper and leave it to cook for 3-4 minutes. As your salmon is cooking and the albumin is coming out use a spatula to scrape it off your salmon and get rid of it. Watch my video below to see how I do it
- Check the salmons crispness when the bottom half of the salmon is cooked. When it is to your liking flip your salmon over and cook for only 10 seconds then flip it back over again and turn the pans heat off. Leave your salmon to continue cooking in the pans residual heat while you scrape off any new albumin that has formed
- Enjoy with some 30 minute lemon rice, chilli sweet potatoes, broccoli, carrots, and runner beans
VIDEO
Nutrition
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