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Crispy Salmon with Maple Mustard Hamonizer

March 22, 2018

We love salmon, especially when it has a crispy skin and is not over cooked. Add a little of our Maple Mustard Hamonizer spice blend and it’s even more devine!

1.5 lbs fresh Salmon fillets with skin still intact, same thickness if possible
Vegetable oil
2 tbsp Big Cove Foods Maple Mustard Hamonizer
2 tsp kosher salt

Start off by dabbing your fish with a paper towel to remove any extra moisture. On the flesh side of the salmon, rub the 2 tablespoons of Maple Mustard Hamonizer all over and then flip the fish onto a separate plate upside down with the skin side up and just salt. Since we are searing the skin until crisp, we don’t want the spices to burn, so just salt is all we want in that side.

Allow to sit for 8 mins. This will allow the salt to absorb any excess moisture, resulting in a crispier skin. With a paper towel, wipe off excess salt and dab again with a paper towel.

In a wide fry pan, heat on medium-medium high heat, coat the bottom of the pan with the vegetable oil. You want that fish to really sizzle when you put it in the pan, so test it out by just laying the tip of the fish in first.

Once ready, add your fish, skin side down. Let it sizzle and cook for about 5-7 mins. When you have a nice crust on the bottom, flip the fish so the flesh side down is now on the frying pan and cook only for another 10-20 seconds. You just want the flesh side to kiss the pan. We like our salmon medium to medium rare in the middle, but if you want it cooked more, leave it on just a little longer. 

Remove from the pan when done and enjoy immediately while the skin is nice and crispy still! 

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