Salmon with Crispy Skin

Salmon with Crispy Skin

  • 1 1/2 pounds of salmon
  • olive oil
  • salt, pepper, garlic and smoked paprika

 

Lay the salmon down on the butcher paper, skin side up.  Use the edge of a chef's knife to scrape the scales in the opposite direction, until the salmon is clean of scales.  Without the scales, the skin will have a silvery diamond pattern.

Rinse the salmon under cool water, then wrap in a clean, dry kitchen towel.  Squeeze gently to remove as much water as possible from the salmon. The salmon needs to be dry in order for the skin to get crisp.  Cut the salmon into 4 portions (scissors work best for cutting through the skin) and place it skin side up on a baking sheet lined with parchment paper.

Rub the skin with a small amount of olive oil (about half a teaspoon per portion) and season both sides with salt, pepper, garlic powder and smoked paprika.

Place an oven rack directly underneath the broiler and turn the broiler on to high.  Set the pan on the rack.  Broil for 5-7 minutes until the skin is browned and crisp.  Serve immediately.

 

Yields 4 servings

 

Recipe from Curly Girl Kitchen
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