Melissa's Crispy Salmon Skn

Simple, reliable twist to make crispy salmon skin, with the skin served separately:

1. Heat olive oil in the skillet
2. Sprinkle salt in the heated oil (where the fillet will sit)
3. Sprinkle a pinch of sugar on top of the salt (optional)
4. Lay salmon skin side down on top of salt and sugar
5. After appropriate time, flip salmon
6. Sprinkle a pinch of salt on the skin
7. Sprinkle a pinch of sugar and/or drizzle a bit of maple syrup on the skin
8. After 15-30 seconds, gently lift skin off the fillet. If it doesn't easily peel off, wait a lttle longer, then remove.
9. Place skin in the same skillet with the salmon. Continue to cook. (In the last seconds of cooking, I flip the fillet again, so the side that had skin removed is down, on the pan. That's so that side soaks up any remaining seasonings.)
10. The skin crisps up. It'll curl, looking like a ribbon. Remove it from the skillet when it crisps. It won't take long. Make sure it doesn't burn. Before transferring to a plate, I let the skin's oil drip into the pan. It'll still be greasy.

Supposedly skin won't curl if it's scored before placing in a skillet. I haven't tried that.

Alex loves it when I use maple syrup on both sides the fillet. Crispy skin recipes don't call for sugar or maple syrup.

I've cooked salmon in both stainless and cast iron skillets and made crispy skin in both.

If you make it, I hope you enjoy it.