by SippitySup
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SippitySup's Notes:
1 salmon fillet with skin attached, sized to suit your appetite Ask a question about this ingredient
1/2 teaspoon chili powder Ask a question about this ingredient
1/4 teaspoon cinnamon Ask a question about this ingredient
1/8 teaspoon coarse salt Ask a question about this ingredient
1/8 teaspoon freshly ground black pepper Ask a question about this ingredient
enough canola oil to barely slick the skillet Ask a question about this ingredient
Wash and completely dry the salmon fillet.
Ask a question about this stepIn a small bowl mix chili powder, cinnamon, and the salt and pepper. Sprinkle this mixture on both sides of the salmon fillet. Heat canola oil and sesame oil in a non-stick or well-seasoned cast iron skillet. Choose a skillet that is plenty big enough to avoid steaming the fish for the crispest possible skin.
Ask a question about this stepWhen the skillet is very hot, but not yet smoking; add the salmon, skin side down. Cook it until the skin is very crisp, dark brown and releases easily from the skillet This should take 3 to 4 minutes. Do not be tempted to check or move the fish around in the skillet during this time. You will only succeed in making it stick to the skillet or worse ruin your beautifully crisp skin.
Ask a question about this stepYou will notice that the fish gets lighter colored and more opaque. Do not let it cook more than about 1/4 of the way through at this point. You might be worried that the rest of the fish seems quite raw, but honestly this is a good thing. Once the skin has crisped flip the fish, and cook it an additional 2 (maybe 3) minutes more. Do not let it cook all the way through. The fish will continue to cook after it leaves the pan. Your goal is a succulent flesh graduating from a rare center outwards to a crispy crackly skin.
Ask a question about this stepServe the fish warm or at room temperature with a slightly chilled Pinot Noir (yes, Pinot Noir... trust me). Dining alone is no excuse for a poor wine pairing.
Ask a question about this stepI do, especially when it is crisp like this, but that is a matter of personal taste.
I received some huge salmon steaks in my CSA. Anxious to eat some of them, I made this recipe. Loved it - will make it again. Thanks, @SippitySup!
I don't like salmon but my fiance does so I made this for him and he loved it!!! It was really easy, even for a non-salmon eater!
I followed the directions and this was delicious! The blackened spices on the fleshy side actually make a crust, like another crispy skin. We served it with some arugula w/ lemon & olive oil... perfect!
Rick Field is the founder of the pickle company Rick's Picks.
What a great recipe! Very simple and incredibly tasty. Thanks for sharing.