If you’ve fried salmon before, you probably know that sometimes, no matter how hard you try, the skin just isn’t crispy enough. So, how do you achieve the best results?
Frying salmon might sound easy, but it's also deceptively challenging, especially when dealing with the skin. Everyone knows that the skin side goes down first, but whether you use medium or low heat, frying too long risks burning it, while not frying enough leaves it less crispy. Even if it starts crispy, it can soften after sitting for a while.
The main issue lies in the richness of salmon's natural oils. No matter how well you fry it, once it cools down, the oils and juices under the skin continue to seep out as the flesh relaxes, causing the skin to lose its crispness due to moisture absorption.
Given this, I recommend a method that guarantees 100% crispy salmon skin for everyone this time. No matter how long you leave it, it won't go soft! Simply peel the skin off the salmon, place it on a baking tray lined with parchment paper, and bake it in the oven for 20 minutes. During baking, press a flat-bottomed weight on top to keep the skin flat. This way, the salmon skin will turn out crispy, delicious, and absolutely delightful!
With crispy salmon skin and succulent salmon, a mouthwatering sauce is a must. This time, we'll prepare a lemon dill cream sauce, where dill and salmon are a perfect match made in heaven. Fresh lemon complements the aromatic dill, creating a refreshing yet savory flavor profile. This dish's preparation isn't overly complex, but thoughtful plating can make it a star on your dining table, offering exceptional taste that will have you taking bite after bite! We've prepared a cooking video for you, and below are detailed written instructions and recipes.
Ingredients (serve 2)
Basic Ingredients:
Salmon | 2 pcs |
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Asparagus | 8 sticks |
Salt | ½ tsp |
Ground Black Pepper | ½ tsp |
Lemon & Dill Sauce:
Shallot | 1 pc |
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Plain Flour | ½ tsp |
White Wine | 120ml |
Lemon | 1 bulb |
Dijon Mustard | 1 tbsp |
Salt | 1 pinch |
Ground Black Pepper | 1 pinch |
Heavy Cream | 80 ml |
Unsalted Butter | 20g |
Sugar | 2 tsp |
Dill | 2 sprigs |
Steps
1.
Preheat the oven to 180°C. Remove the skin from the salmon.
2.
Take a baking tray lined with parchment paper. Lay out the salmon skin flat on the parchment paper, then place another layer of parchment paper on top. Use a flat-bottomed heavy object (like another baking tray, skillet, or flat plate) to press on top. Place in the oven and bake for 20 minutes.
3.
Meanwhile, wash the asparagus and trim off the ends. Brunoise the shallots. Zest the lemon to get the yellow peel and squeeze out the lemon juice. Chop the dill.
4.
Remove the salmon skin and let it cool.
5.
Heat a skillet over medium heat, add a little olive oil, and place the salmon fillets. Sear each side for 3-4 minutes, seasoning lightly with salt and black pepper. Once both sides are golden brown, remove and set aside.
6.
In the same skillet over medium heat, add the asparagus and cook in the salmon oil until tender and slightly charred. Remove and set aside.
7.
Still using the same skillet over medium heat, sauté the chopped shallots until fragrant. Add the flour and mix until smooth and no lumps remain.
8.
Pour in the white wine and lemon juice, stir well, and bring to a boil.
9.
Reduce heat to low, add lemon zest, yellow mustard, salt, black pepper, and sugar. Mix well. Then add the heavy cream and butter, stirring until the sauce thickens.
10.
Remove from heat, add the chopped dill, and mix well.
11.
Plating: Start by spooning a tablespoon of sauce onto the center of each plate, spreading it into a circular shape. Arrange 4 asparagus spears and the salmon fillets on top. Place the crispy salmon skin on top of the salmon fillets, and garnish with chopped dill. Serve and enjoy!
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