But when it comes to pan-seared salmon, there are also several other things you can do -- in addition to the parchment paper hack -- to guarantee crispy skin every time. Drier fish skin will crisp and ...

Set a large non-stick pan over medium-high heat. Add 2 tablespoons oil to coat pan. Once oil is shimmering, season with salt. Tilt pan away from you and lay in salmon, skin-side down. Gently press ...

Leftover, cold rice is ideal for this sheet pan dinner (and for fried rice) because it’s drier than fresh rice, so browns and become crispy ... Place salmon over rice, skin side down.

When searing or grilling salmon with the skin on, the ultimate goal is achieving that deliciously crispy skin that adds ... right before placing it in the pan. Adding salt too early draws moisture ...

About Seared Salmon in Tabasco Butter Recipe: Pan-seared salmon fish served hot, topped with freshly made tabasco butter. This salmon dish is best served with a side of potato salad or mashed potatoes ...

Brush the salt mixture off the salmon and pat dry. Heat a frying pan or griddle over a high heat. Drizzle the olive oil over the salmon fillets and fry for 30 seconds on each side. Remove the ...

Heat the olive oil in a large non-stick frying pan over a medium-high heat. Place the salmon skin-side down in the pan and hold down with a spatula for 30 seconds or so. Cook, without moving ...

Heat a large frying pan over medium-high heat, then add the salmon fillets, skin-side down. Add a fish weight to the fillets, or press each fillet down for 10 seconds, using a fish slice or large ...

Let's put some skin in the game, or on a frying pan. Depending on your dining preferences, you may view salmon skin as a delicious, crispy feature and a mistake to remove from your salmon fillet.