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Crispy-Skinned Salmon
Yields: 4 serving(s)
Ingredients
- 24 ounce(s) salmon fillets; with skin
- 2 tablespoon(s) olive oil
- 1 tablespoon(s) cracked black pepper
- 2 teaspoon(s) kosher salt; or less
- 1 teaspoon(s) garlic; chopped
- 1 pinch dried thyme
- 1 pinch dried rosemary
- 1 crumbled bay leaves
Directions
- Brush salmon with 1 tablespoon olive oil.
- Combine pepper, salt, garlic, thyme, rosemary, and bay leaf.
- Sprinkle on salmon.
- Leave to marinate for 2 hours on counter or 4 hours refrigerated.
- Heat remaining oil on medium-high heat in a non-stick skillet.
- Add salmon, skin-side down.
- Fry 1 minute then cover pan and cook for 6 to 8 minutes or until salmon is cooked but still slightly pink in centre.
- Remove salmon fillet from skin and place on dish.
- Remove skin, sliver and sprinkle over salmon.
- Serving ideas: lucy waverman: frites or mashed potatoes.
- Notes: the recipe is for 4 6-ounce salmon fillets with skin on, but it worked well on a single large fillet of the same total weight.
- I find that 1 1/2 teaspoons salt make the salmon sufficiently salty.
- The marinated salmon can also be cooked on a preheated barbeque, with the lid down.
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