Salmon! So delicious and so nutritious! However, cooking it at home is not always the easiest thing to do. I have tried and tried and tried to perfect that delicious restaurant salmon in my home. You know the kind that is crispy on the outside, but super moist on the inside? However, I didn’t want to overload it with grease and oil, as I wanted to still keep it healthy. Fortunately, my family likes to eat it, so they were okay going on this journey with me: the journey to find the perfect recipe for Crispy, Healthy, Easy Salmon!
This recipe is so easy and can be cooked and on your table in less than 20 min! I am so serious!
It all starts with the perfect piece of salmon. A few years ago, I would have thought all salmon was deemed the same. Well, let me tell you that it is so not! You have to buy WILD salmon, which can be found in almost any grocery store. It is usually right next to the farmed salmon. You know, the one that is “color enhanced through feed?”. Ewwwwww! I never understood this. What is so bad about the color of the fish that we need to enhance the color?!?? So, here is a great article informing you on the differences of wild vs. farmed.
I personally purchase mine at Super Target, because they have the best price. I also love that it comes in individual vacuum sealed packages that are then in a larger resealable bag.
This way you can thaw and cook all of the pieces, or just one at a time, and the freshness remains the same. Make sure you get the salmon that still has the skin on. This is key to getting the crispiness during cooking.
Wild Salmon (with skin on-this is VERY important)
1/2-1 Tablespoon butter
Salt and pepper
Set your skillet over med-high heat.
Place your butter in the pan and swirl it to melt (use 1/2 Tbsp for 1 piece of salmon, 3/4 for 2, 1 Tbsp for 3 pieces, etc).
Put your salmon in the pan, SKIN side down.
Salt and pepper (to taste) the fleshy side of the skin that is up in the pan.
Let it cook for 5-7 minutes or until it is white around the edges.
Flip your salmon.
Using a spatula (or your fingers) peel the skin off of the backside.
Salt and pepper (to taste) the salmon again.
Cook for another 5-7 minutes.
At this point, I like to cut my large pieces in half and then I place a lid on for approximately 2 minutes or so to steam.
(See the inside in the picture below…it is hot pink and still not done. Placing a lid on the fish keeps the moisture in and lets the inside cook.)
Take the lid off, flip the salmon back to the original side and cook for 1 more minute just to sear.
Serve and enjoy!
I always like to pair salmon with sweet potatoes. I think the texture and consistencies go really well together. This time I also served it with broccoli slaw. Super easy, super healthy, and super nutritious! Plus, it is on the table in less than 20 minutes!!! Have a great day Empresses!!