If the thought of cooking Salmon with the skin on freaks you out a bit and puts a look of disgust on your face, I'm here to change that. Trust me, I, too, had a negative association with cooking Salmon with the skin still on. However, this is probably because I had only ever had sad, sad Salmon with chewy, underwhelming skin. I mean, obviously! Nothing about that sounds enticing.
Today, we are going to put all of the gloomy and unfavorable thoughts about Salmon skin to rest. Cooking skin-on Salmon in a searing hot cast iron skillet is the best thing you can do for the skin. Not only is it the best thing- it's the simplest. All you need for crispy, crunchy skin-on perfection is quality wild-caught, skin-on Salmon, Salt and Pepper, oil, such as Avocado, and a good ole cast iron skillet- that's all, folks.
Crispy-Skinned Salmon with Asparagus, Snap Peas and Miso-Ginger Sauce
This recipe is here to prove to you that Salmon skin is your friend. In fact, I can almost guarantee that after giving this meal a whirl, you'll never shy away from fish skin again.
First thing first, let's make the Miso-Ginger Sauce. Whisk the first 5 ingredients for the Miso-Ginger Sauce in a medium bowl. Slowly whisk in the oil, a little bit at a time, until emulsified. Season with Salt and Pepper to taste and set aside.
Cook the Salmon and Vegetables
Preheat the oven to 450F.
Heat a medium cast iron skillet over medium-high heat. Rub pieces of Salmon with 1 Tbsp of oil. While on a plate, salt the skin side. When pan is hot, add remaining 2 Tbsp of oil. Add Salmon fillets, skin side-down. Salt other side of Salmon and cook for for 5 minutes. Flip and cook on the other side for 3 minutes. Remove Salmon from pan and set on a plate, skin side-up.
Turn heat to medium-low. Add Asparagus and Snap Peas to pan and season with Salt and Pepper. Cook, stirring occasionally, until vegetables are cooked through, but still firm, 4-5 minutes.
Remove pan from heat, add Salmon on top of Vegetables, skin side-up and put the skillet into the preheated oven for 2-3 minutes, just to ensure that the Salmon is warm upon serving. Remove from oven and top with Green Onion.
I'm an Ohio Native and resided in the Buckeye State for the first 27 years of my life. In June of 2017, my boyfriend, Mike, and I moved to beautiful downtown St. Petersburg (job relocation for him- I didn't take much convincing) and we have reveled in every incredible moment of our journey here. I have a genuine passion for cooking and a love affair with food- I'm deeply infatuated with the art, experimentation and theatrics of it all. On weekends (and when I'm not in the kitchen), Mike and I try to cross a restaurant, brewery, cocktail bar, and local event (or two) off of our ever-growing list of places to experience in our fabulous city.