Since I've already put up a more in-depth guide on how to make crispy skin salmon, I'm not going to bore you with repeating all the details (just the basics here). I'll simply leave a link to the previous recipe here in case you need a refresher.
Ingredients:
4-6 oz salmon filet with the skin onSalt
Pepper
1 tbsp olive oil
2 tbsp bourbon aged maple syrup
⅛ tsp red pepper flake
⅛ tsp ground white pepper
Directions:
Lightly score the skin of the salmon and salt and pepper both sides. Pour the olive oil into a cast iron or nonstick skillet over medium heat. While the oil heats up, mix together the syrup, red pepper and white pepper.Once the oil is shimmering, place the salmon in the pan, skin-side down, making sure to lay it away from you. When the salmon is in the pan, give the pan a little shake to keep the skin from sticking.
Once the salmon is cooked about three-quarters of the way through, flip onto the flesh side and lightly brush the skin side with the peppery syrup. After 30 seconds, flip the salmon out onto a plate and brush the flesh side with the remaining syrup.
No comments:
Post a Comment