Plus, how to remove those pin bones.
) before I mastered perfectly-cooked fillets. But now I know that crunchy skin and tender, luscious fish is all about following a method.Photo by Chelsea Kyle, food styling by Anna Stockwell
You want about 6 ounces of skin-on salmon per person. You can buy pre-portioned slices or a larger piece, but if you do the latter you'll want to slice the fish into individual portions before you begin. You'll probably buy boneless fillets, but even these often have a few stragglers, so check each piece: Take a fillet and drape it, skin-side down, over one hand. Use the other hand to run a finger along the faults in the flesh, feeling for pin bones.
, maybe with some lemon, maybe even with a simple pan sauce—but always, always skin-side up. Now that you know how to cook crispy-skin salmon, impress your guests with a restaurant-quality meal at home!
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