The aim with salmon is a crispy skin and a just-set, moist interior.
The salmon fillets are brought to room temperature and patted dry. The skin side is scored lightly.
Placed skin-side down in a hot oiled pan and pressed flat for the first few seconds to prevent curling.
Served skin-side up so the crust remains crispy.
These cookies are essential for the website to function properly. The website cannot work without them and they cannot be disabled.
These cookies help us understand how visitors use the website. Data is collected anonymously using Google Analytics to help us improve the site.