| Level: | Easy |
| Total: | 1 hr 25 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 2 sticks (1 cup) salted butter, softened
- 1/4 cup fresh flat-leaf parsley leaves, minced
- 1 1/2 pounds skin-on salmon, cut into four 6-ounce pieces (see Cook’s Note)
- 1 teaspoon kosher salt
- 2 tablespoons vegetable oil
Instructions
- For the minced herb butter: Line a baking sheet that fits into the freezer with parchment paper.
- Put the butter in a small mixing bowl and add the parsley. Stir to combine with a rubber spatula. Scoop into a piping bag fitted with a star tip. Pipe the butter into rosettes on the prepared baking sheet. Freeze until the butter is set, about 1 hour.
- For the salmon: Line a plate with paper towels and place the salmon on it skin-side up. Using a paring knife, score the salmon by making 2 small slits in the skin on each piece, making sure not to cut into the flesh. Pat the skin with paper towels to make sure it is as dry as possible.
- Place a large nonstick skillet over high heat. Once the skillet is warm, add the vegetable oil and heat until shimmering. The skillet needs to be very hot to create a crispy sear at the start.
- Season the salmon skin with 1/2 teaspoon of the salt, then place the salmon pieces skin-side down in the oil; reduce the heat to medium. Using a fish spatula, apply even pressure to each piece to make sure it stays flat. Cook, without flipping, until the edges are golden brown and the flesh is turning opaque, 7 to 8 minutes. Season the flesh of the salmon with the remaining 1/2 teaspoon salt and flip over to finish cooking; it will take about 2 minutes more for medium (125 degrees F), depending on the thickness of the fish. Do not flip the fish again or cover the skillet.
- Plate the salmon crispy skin facing up. Top each piece with a rosette of herb butter. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 824 |
| Total Fat | 76 g |
| Saturated Fat | 35 g |
| Carbohydrates | 0 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 35 g |
| Cholesterol | 216 mg |
| Sodium | 553 mg |
Reviews
Basic recipe is okay just the method & timing is off as well as the amount of butter used for the herb butter. Unless you are going to use it for something else , this is a massive amount of butter ! One stick of butter is sufficient. No need to “score” salmon skin! It will crisp up just fine by pressing with a fish spatula or another spatula against the bottom of pan when you first put the fish in the hot pan. Medium for salmon is too long of a cook. When flipping the salmon a minute & 30 seconds is sufficient! 7 minutes max on the first side, otherwise it is overcooked
I made this tonight and and it was delicious! I followed the directions for the salmon as written. Never before have I cooked salmon with crispy skin. I always removed it after cooking but before serving it. It’s always been a treat for the dog. The crispy skin turned out perfectly. We all loved it and I will make it again and again.
I’ve always served salmon with my homemade Bearnaise sauce and wild rice, and that’s what I did this time. Green beans on the side made this a great meal.