Red salmon prices are great. Try a dry brine or a parchment fry for glorious, flavorful skin.
So, you go to start up the backyard grill, open it and find two dry, forgotten, charred salmon skins left from the last time someone grilled a couple fillets and forgot to clean up. Sound familiar? The other day, I came across a couple of these skins on a friend’s grill, and then I started thinking about how delicious crispy salmon skin is.
When I was ready to cook, I cut the fish into individual portions. After that, I heated a large frying pan over medium-low heat, rubbed the portions down with a little neutral oil and fried them for about 5 minutes, skin-side down. When the skin was brown and crispy, I had no trouble separating them from the cooking surface with a spatula.
Pan frying on parchment paper — a technique making the rounds on the internet — can produce extra crispy salmon skin.
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