Crispy-skinned salmon

4 Servings

Ingredients

Quantity Ingredient
24 ounces Salmon fillets; with skin
2 tablespoons Olive oil
1 tablespoon Cracked black pepper
2 teaspoons Kosher salt; or less
1 teaspoon Garlic; chopped
1 pinch Dried thyme
1 pinch Dried rosemary
1 Crumbled bay leaves

Directions

1. Brush salmon with 1 tablespoon olive oil. Combine pepper, salt, garlic, thyme, rosemary, and bay leaf. Sprinkle on salmon. Leave to marinate for 2 hours on counter or 4 hours refrigerated.

2. Heat remaining oil on medium-high heat in a non-stick skillet. Add salmon, skin-side down. Fry 1 minute then cover pan and cook for 6 to 8 minutes or until salmon is cooked but still slightly pink in centre. Remove salmon fillet from skin and place on dish. Remove skin, sliver and sprinkle over salmon.

Serving Ideas : Lucy Waverman: frites or mashed potatoes NOTES : The recipe is for 4 6-ounce salmon fillets with skin on, but it worked well on a single large fillet of the same total weight. I find that 1½ teaspoons salt make the salmon sufficiently salty. The marinated salmon can also be cooked on a preheated barbeque, with the lid down.

Recipe by: Lucy Waverman, "On Cooking", Globe&Mail 98-2-7 Posted to EAT-LF Digest by "Ellen Pickett" <ellen@...> on Nov 27, 1998, converted by MM_Buster v2.0l.

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