Curtis Stone’s crispy skin salmon | Cooking with Curtis Stone | Coles

salmon fillets

🥗Healthier: trout

💰Cheaper: mackerel

Trout is lower in calories and mackerel is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and canola oil is more budget-friendly.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee is lactose-free and margarine is a cost-effective alternative.

Dab the salmon fillets dry with paper towels to ensure the skin is dry.

Make a small incision through the skin of the salmon to help it get crispier.

Season the skin side of the salmon with salt and pepper.

Start cooking the salmon in a cold non-stick pan with a tiny bit of oil.

Turn the heat to high and wait about 2 minutes until you hear it sizzle.

Cook for about 5 minutes until the skin is perfectly crisp and golden brown.

If oven roasting, remove the salmon from the pan and place it on a tray, then put it in the oven for about 3 minutes to finish cooking.

Remove the pan from the heat and prepare to serve with salad or veggies and a wedge of lemon.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens