In their last episode of the series, the Wyld Honeys give us a camp recipe all the way from Alaska that you won’t want to miss: Crispy Skin Salmon. Grab your ComplEAT Cook Set and check out the video and recipe below!
Crispy Skin Salmon (serves 2)
Ingredients:
Dry Rub Seasoning:
● 2 tbsp. brown sugar
● 2 tsp. black pepper
● 1 tsp. coarse ground sea salt
● 1 tsp. smoked paprika
● 1 tsp. garlic powder
● 1 tsp. onion powder
● 1/2 tsp. ground ginger
● 1/4 teaspoon cayenne pepper
Crispy Skin Salmon:
● 2 skin-on salmon filets
● 1 tbsp. olive oil
● 2 tbsp. unsalted butter
● 3-4 sprigs of thyme
● Lemon wedges for serving
Method:
Step 1
Make the dry rub:
Mix together all the ingredients in a small bowl and set aside. Alternately, use your favorite fish or meat dry rub seasoning!
Step 2
Prep the filets:
Set your skillet over a medium-high flame and allow it to heat up.
Using a paper towel, pat the skin of the salmon until dry. Vertically score the skin of the salmon with a small paring knife, making shallow cuts down the length of the filet.
Generously season both sides of the filet with your seasoning, making sure to rub the mix into the scored skin.
Step 3
Pan-fry the salmon:
Add oil to the hot skillet. The oil is ready when it is shimmering, but not smoking. If the oil starts smoking, turn down the heat, carefully wipe out the pan, and start again.
Place salmon in the skillet skin side down, pressing down with a spatula for a few seconds so the skin makes full contact with the bottom of the pan. You should hear a nice sizzle!
Cook undisturbed for 4-5 minutes, or until the salmon is cooked 3/4 of the way through. Timing will depend on the size of your filets, so keep an eye on the sides of the salmon to see the color change as it cooks.
Step 4
Baste in the skillet:
Flip the salmon so that the skin side is up. Turn off the heat, then add butter and thyme to the skillet, swirling so the butter melts. Using a spoon, baste the melted butter over the salmon for about a minute or so.
Step 5
Plate and serve:
Slide the salmon out of the pan and onto a plate, skin side up. Drizzle the rest of the thyme-infused butter over the filets, and squeeze fresh lemon on top. Serve right away; the skin is crispiest when it’s hot out of the skillet!
