Paleo Crispy Salmon Filet with Lemon Balsamic Dressing
Salmon fillet and I seem to have this love/hate relationship.
I love eating salmon, especially pan-seared salmon with crispy skin that comes with buttery soft mashed yam/potatoes at the side. Hmm…..what a comfort food combo !
However, I’ve never really figured out how to make the skin crispy without making a mess in the kitchen. Either I overcook the fish or the fish gets too oily and dry.
Not until one day when I saw a huge bag of wild caught salmon fillets on sale at my nearby whole foods market did I realize I need to get my chops together if I want to enjoy that bag of yummy salmons.
It turns out that making salmon fillet with crispy skin that’s restaurant-quality is not as difficult as I had thought.
Check out this blog article for step-by-step guide.
In sum, here are a few key points to help you succeed in making the fish skin crispy without overcooking it !
1. Buy boneless fillets – still double check if there are mini bones hidden inside of the fish but in general, boneless fillets are easier to handle. No one wants to deal with bones or worse, accidentally swallow one by accident.
2. Pat the fish dry as much as possible – it’ll be easier to cook the fish and prevent splattering in the hot oil.
3. Place skin side down and Press it downward with a spatula – the trick is to heat the oil over high heat until it smokes then season the fish with sea salt and black pepper (yes that’s all you need) generously. Place the skinside down then 1) turn the heat down to medium-low, and 2) use a spatula to gently press the fish downward, making sure that the skin is in contact with the skillet to create an even-crispy skin.
4. Be Patient – I know it’s tempting to flip and move around the fillet but please don’t ! It takes about 5 to 6 minutes over medium-low heat to completely crisp the skin and render the fat. So be patient – continue to press/push down the fish in the skillet periodically for that ultimate crispy skin !
5. Kiss the top – You are looking for a nicely browned and crisped skin. The fish should become mostly opaque with the exception of the top portion. Carefully flip the fish over and only cook for an additional 30 seconds to 1 minute max.
And then, wallah, you are going to be amazed by how easy and how good you are to make restaurant quality salmon fillet !
CRISPY SALMON FILET WITH ZOODLES IN LEMON BALSAMIC DRESSING
- 2 oz boneless salmon fillets, About 5 /fillet
- 1 large zucchini, or 2 smaller ones
- 1 large loose carrot, or 2 smaller ones
- 1 small head broccoli, break into smaller pieces
- Coconut or avocado oil to pan fry
Lemon Balsamic Dressing:
- 2 tbsp balsamic vinegar
- 2 tbsp olive oil
- 4 tsp fresh lemon juice
- 2 cloves small garlic, grated
- 2 tsp finely grated lemon zest
- Salt and freshly ground pepper
Pat the fish dry as much as possible. Season w/ small pinch of salt & black pepper. Heat 1 tbsp coconut oil over high heat in a skillet. When hot, place skin side down then 1) turn the heat down to medium-low, and 2) use a spatula to gently press the fish.
Continue to gently press/push down the fish in the skillet periodically for about 4-5 mins for that ultimate crispy skin. When the fish becomes mostly opaque with the exception of the top portion. Carefully flip the fish over and only cook for an additional 30 seconds to 1 min max. Set aside.
Microwave broccoli flower for about 1 min, set aside to cool. Prepare zucchini and carrot noodles, using a spiralizer. Combine the fish, noodles, broccoli, and drizzle with Lemon Balsamic Dressing.