Crispy Skin Salmon

Name: Crispy Skin Salmon
Prep time: 37 min
Cook time: 37 min
Total time: 37 min
Yield: 2
Cuisine: Global
Ingredients: 1 teaspoon Dijon mustard; 2 servings Kosher salt and freshly cracked black pepper; 1 Tbsp lemon juice; 1 teaspoon finely grated lemon zest; 340 grams center-cut salmon fillet with skin, about1-inch thick; 1 Tbsp whole tarragon leaves; 3 Tbsps unsalted butter, softened and divided

Crispy Skin Salmon might be a good recipe to expand your main course recipe box. Watching your figure? This gluten free, primal, fodmap friendly, and pescatarian recipe has 406 calories, 35g of protein, and 28g of fat per serving. This recipe serves 2. Head to the store and pick up dijon mustard, center-cut salmon fillet, lemon juice, and a few other things to make it today. To use up the lemon zest you could follow this main course with the Orange Marmalade Cookies with Orange Zest Icing as a dessert. From preparation to the plate, this recipe takes around 37 minutes.

Instructions

Sprinkle the salmon with salt and pepper.

Ingredients you will need

Salt And Pepper

Salmon

Place skin side up and rub 1 1/2 tablespoons softened butter all over the skin of the salmon.

Ingredients you will need

Butter

Salmon

Dry Seasoning Rub

Transfer the salmon, buttered side up, to a sheet pan. Chill in the fridge to firm the butter, about 20 minutes.

Ingredients you will need

Butter

Salmon

Equipment you will use

Frying Pan

Preheat the broiler to high.

Equipment you will use

Broiler

Place the salmon about 5 inches from the heat source and cook until the skin is crispy and the fish is cooked through, 7 to 8 minutes.

Ingredients you will need

Salmon

Fish

In a small saucepan over moderate heat, whisk together the remaining 1 1/2 tablespoons butter, lemon zest, lemon juice, mustard and tarragon leaves. Divide the sauce between 2 plates and place 1 piece of salmon on top of each pool of sauce.

Ingredients you will need

Tarragon

Lemon Juice

Lemon Zest

Mustard

Butter

Salmon

Sauce

Equipment you will use

Sauce Pan

Whisk

What Makes This Recipe Really Sing: This is the coolest way to get crispy skin on fish ever and the crispy skin is like a naturally salted and big flavored chip, so it's the best part!

Ingredients you will need

Fish

Equipment

Ingredients

Servings:

1teaspoon

Dijon mustard 2servings

Kosher salt and freshly cracked black pepper 1Tbsp

lemon juice 1teaspoon

finely grated lemon zest 340grams

center-cut salmon fillet with skin, about1-inch thick 1Tbsp

whole tarragon leaves 3Tbsps

unsalted butter, softened and divided

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Hindsight Wines Chardonnay with a 4.7 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.