Crispy salmon, lemon & herbs

Name: Crispy salmon, lemon & herbs
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 people
Ingredients: For the salmon; 2 salmon fillets, skin-on, about 150-180 g each; 1 tablespoon neutral oil (sunflower or grapeseed); Salt, pepper; For the finish; 1 lemon (zest and wedges); 2 sprigs fresh dill, chopped; 1 sprig flat-leaf parsley, chopped; 15 g butter

Crispy skin, melt-in-the-mouth flesh — the key is a very hot pan and perfectly dry skin.

Temps 25 minutes

Personnes 2 people

Niveau Easy

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Ingrédients

For the salmon

2 salmon fillets, skin-on, about 150-180 g each
1 tablespoon neutral oil (sunflower or grapeseed)
Salt, pepper

For the finish

1 lemon (zest and wedges)
2 sprigs fresh dill, chopped
1 sprig flat-leaf parsley, chopped
15 g butter

Préparation

Thoroughly pat the salmon skin dry with kitchen paper — moisture is the enemy of crispy skin. For best results, let the fillets air-dry in the refrigerator for 15 to 30 minutes.
Season the flesh and skin with salt just before cooking.
Heat the pan over medium-high heat for 3 minutes, until a drop of water sizzles immediately upon contact.
Pour in the oil, then place the fillets skin-side down. Press down lightly for a few seconds so the entire skin touches the pan and does not retract.
Cook undisturbed for 6 to 7 minutes: the skin should become crispy and the fish cooked through almost to the top.
Turn carefully and continue cooking for 1 to 2 minutes on the flesh side, until an internal temperature of about 52°C is reached for medium-rare.
Add the butter, lemon zest, and herbs at the end of cooking; baste the fish with the melted butter for 30 seconds.
Serve immediately with the lemon wedges.