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 ...

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.

Salmon, a staple in global cuisine, is cherished for its high protein content and exquisite flavor. Besides being an ...

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 ...

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 ...

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. Place the fillet of salmon on the hot pan ...

You can achieve very different (but equally delicious) results through different cooking techniques when preparing salmon on ...

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.

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 ...