crispy skin salmon with sweet chili sauce
I don’t know how it took me so long to discover the pleasure of crispy skin salmon. The skin is like a little appetizer on it’s own, if you never ate it before, give it a try!
Other than smoking this is now my favorite way to prepare salmon, and it’s so easy to make. It tastes great with a little salt and pepper, but you can up the flavor a little with this simple pan sauce. Don’t put the sauce on the skin as you’ll make it soggy which is much less appetizing.
Don’t you dare throw that skin away!
Here is a video of the process or you can scroll down to the recipe below:
Crispy Skin Salmon with Sweet Chili Sauce
Make crispy skin salmon even better with this simple sweet chili pan sauce.
Ingredients
- 3 or 4 salmon fillets 2 to 3 oz each
Sauce
- 1/4 cup of rice vinegar
- 1 tsp of ground dried chilis
- 4 tablespoons of granulated sugar
Instructions
- Make sauce by combining the sauce ingredients and setting aside.
- Season both side of your salmon filets with a little salt and pepper.
- Heat two tablespoons of oil (I use avocado, but coconut is good too) in a cast iron or stainless steel frying pan. When the oil is hot and shimmering add your salmon filets to the pan skin side down.
- Cook for about 5 minutes until the skin is crisp and you can see that the salmon is mostly cooked through.
- Flip the salmon and fry skin side up and cook for another minute or two.
- Add your sauce directly to the pan and cook it down until it becomes a syrup, swirling the pan occasionally.
- Remove you salmon from the pan and place on some rice or a bed or arugula, skin side up. If you place it skin side up the skin will lose it crispness.
- Spoon some sauce onto the rice or arugula and down the side of the salmon or sit the salmon in a small pool of the sauce. Don't spoon the sauce directly onto the skin as... yep you guessed it, you'll lose the crispness.