Crisp-Skinned Salmon with Chimichurri Sauce

from Paul Johnson, author of Fish Forever

via Katherine Koelsch Kriken

serves 4 to 6

two 12-ounce king salmon fillets, skin on

3 to 4 tablespoons Kosher or coarse sea salt

2 tablespoons olive oil

Salt skin side only of salmon fillets. 

The skin should be almost entirely covered with salt. Refrigerate for 30 minutes to 1 hour.

Preheat oven to 475 degrees. Rinse the salt from the salmon and thoroughly dry. Place the salmon on a cutting board, skin side up. Holding an edge of the skin, slide the sharp edge of a chefs knife across the skin at a 90-degree angle away from you. Applying light pressure, repeat 8 to 10 times. This will draw excess moisture to the surface so it can be wiped away. With the sharp knife, lightly score the skin of the salmon in a Crosshatch pattern, making about 1-inch squares. Repeat with the other fillet.

Heat a comal or griddle pan over high heat on the stovetop until very hot. Add olive oil to the pan and lay the salmon skin side down. Shake pan immediately to keep skin from sticking. Cook for about two minutes,
continuing to shake the pan often to keep the skin from sticking. Place into the oven for 15 minutes (do not turn the fish over). Cut the fillet in half and serve skin side up with Chimichurri Sauce.

This recipe gives a surefire method to make fish with crispy skin. It's important to cook it in an edgeless or low-edge, flat steel pan such as a Mexican comal or a cast-iron griddle pan. The technique used in this recipe will ensure crisp- skinned results with any skin-on fillet from mackerel to black sea bass, whether grilled, sauteed or baked.