3

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How to crispify salmon skin??

Answered on August 19, 2014
Created August 23, 2011 at 8:19 PM

I've read here and elsewhere that people really like to eat crispy salmon skin. I've never cooked up a filet and had the skin turn out crispy, though. How is that done?

61a27a8b7ec2264b1821923b271eaf54

(3175)

on August 24, 2011
at 05:11 PM

I'm in Fairbanks. Just got back from dipnetting on the Copper River--two of us caught 80 salmon in 3 hours! Freezer is full and moose season starts next Thursday.

44348571d9bc70c02ac2975cc500f154

(5853)

on August 24, 2011
at 02:57 PM

Yes this is a essential technic. Reallly need to scrape the skin and dry it to get it perfect. Plus one.

Cbb1134f8e93067d1271c97bb2e15ef6

on August 24, 2011
at 05:15 AM

@akman:Back in lower 48 now. Most recently left AK NOV '10 Altoether, about 12 years -mostly Barrow and villages. 2 summers Kodiak. Ah, Karluk river...where you could just about walk across the river on the backs of the kings!

61a27a8b7ec2264b1821923b271eaf54

(3175)

on August 24, 2011
at 04:52 AM

You must be an Alaskan (king, red)

97c04f87a752ff0a5cf6be9d806c0334

(888)

on August 24, 2011
at 04:21 AM

I agree. It should be at a high enough temperature that the skin is immediately sealed in the oil and fries. If the oil isn't hot enough, the fish will absorb a lot of it and it will get super greasy.

6b8d12fc3e43179f9ae1765a4d1a9dc2

(5914)

on August 24, 2011
at 03:12 AM

This is the way to do it. Put a little oil in the pan and heat it on high for about 2 minutes. Then season the skin and put it skin side down and let it cook for 4-5 minutes, then flip for 1-2 minutes. 6 minutes is normally perfect for a decent size piece of salmon.

Ed983a42344945b1ff70fd9597a23493

on August 23, 2011
at 10:28 PM

I do this with any fish that has potentially tasty skin...lately it's been a lot of freshly caught trout! The "shrimp butts"(hehe) sound delish too...

91fe5b7e10068df9f147ee84320e38f7

(614)

on August 23, 2011
at 09:20 PM

Same here. Although I've used coconut oil, as well - superbly yummy. Also good for shrimp tails (fried "shrimp butts" w/ a little sea salt = great snack).

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7 Answers

best answer

6
D3495cd9e3e7173f24e1dbee40774573

on August 23, 2011
at 08:30 PM

Hot frying pan, skin side down, and don't turn the fillet until it's nearly cooked all the way through. Personally I'll eat the skin whether it's soft and jellyish or crispy.

97c04f87a752ff0a5cf6be9d806c0334

(888)

on August 24, 2011
at 04:21 AM

I agree. It should be at a high enough temperature that the skin is immediately sealed in the oil and fries. If the oil isn't hot enough, the fish will absorb a lot of it and it will get super greasy.

6b8d12fc3e43179f9ae1765a4d1a9dc2

(5914)

on August 24, 2011
at 03:12 AM

This is the way to do it. Put a little oil in the pan and heat it on high for about 2 minutes. Then season the skin and put it skin side down and let it cook for 4-5 minutes, then flip for 1-2 minutes. 6 minutes is normally perfect for a decent size piece of salmon.

2
D6e74c229b6eb4265dbdc71c3feb2bc7

on August 24, 2011
at 06:58 AM

The key to getting crispified salmon skin is removing the moisture trapped within it. Run the spine of your knife across the skin firmly, "squeegeeing" the water out. Proceed with any of the other techniques elaborated above for superior results.

44348571d9bc70c02ac2975cc500f154

(5853)

on August 24, 2011
at 02:57 PM

Yes this is a essential technic. Reallly need to scrape the skin and dry it to get it perfect. Plus one.

2
C221a8c9efba0c80d03b9f84a2b3b3f9

on August 23, 2011
at 09:56 PM

I bake my salmon in the oven,skin side down at 400*,when my fish is done i remove the filet from the skin.Turn off the oven and pop the skin back into the oven and let it cook while I am grubbing on the fish. In about 15 min you will have a crispy fish skin chip of omega deliciousness.

2
24df4e0d0e7ce98963d4641fae1a60e5

on August 23, 2011
at 09:51 PM

It's probably not the best thing to do, as high temps are not kind to the fats in salmon, but heck ... I do it anyway. I fry my salmon in approx 50/50 palm kernel oil (it's like CO in terms of fatty acid profile but no taste) and butter. Heat the pan/oil to around "7.5" then put fish in skin side down. Cover. Let fry for about 5-7 minutes. I then flip my salmon and peel off the skin (I like it, hubby does not -- two birds with one stone deal there)

2
Ed983a42344945b1ff70fd9597a23493

on August 23, 2011
at 09:15 PM

I cook it in a variety of ways, then fry the skin in butter!!! Warning~this is addictive!

91fe5b7e10068df9f147ee84320e38f7

(614)

on August 23, 2011
at 09:20 PM

Same here. Although I've used coconut oil, as well - superbly yummy. Also good for shrimp tails (fried "shrimp butts" w/ a little sea salt = great snack).

Ed983a42344945b1ff70fd9597a23493

on August 23, 2011
at 10:28 PM

I do this with any fish that has potentially tasty skin...lately it's been a lot of freshly caught trout! The "shrimp butts"(hehe) sound delish too...

1
Cbb1134f8e93067d1271c97bb2e15ef6

on August 23, 2011
at 08:30 PM

If you have a grill, I think that's really the best way to do it. I take a whole king or red fillet (1/2 a whole fish, tail to head), prep the grill by coating it with bacon grease, coconut oil or other animal based fat. I season my fillet on both sides with garlic granules, salt and pepper and sometimes lemon and some butter.

Place the fillet skin side down on a preheated medium heat grill and close the lid. Cook for about 25 min , skin side down. Do not turn. The skin comes out nice a cripsy!!! Be sure to prep the grill and place the fish directly on the grill.

For smaller pieces, lessen the time accordingly to say 10-15 min.

Our grill is electric.

61a27a8b7ec2264b1821923b271eaf54

(3175)

on August 24, 2011
at 05:11 PM

I'm in Fairbanks. Just got back from dipnetting on the Copper River--two of us caught 80 salmon in 3 hours! Freezer is full and moose season starts next Thursday.

61a27a8b7ec2264b1821923b271eaf54

(3175)

on August 24, 2011
at 04:52 AM

You must be an Alaskan (king, red)

Cbb1134f8e93067d1271c97bb2e15ef6

on August 24, 2011
at 05:15 AM

@akman:Back in lower 48 now. Most recently left AK NOV '10 Altoether, about 12 years -mostly Barrow and villages. 2 summers Kodiak. Ah, Karluk river...where you could just about walk across the river on the backs of the kings!

0
D5cde8031564f905260ce9aa7a1f5e2c

on August 24, 2011
at 04:02 AM

Slight tangent, but related: Fish mongers will often save you skin off of filets if you ask nicely. My local Whole Foods does it.

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