If made any other way, cooking salmon without smelling up the house can be nearly impossible. It’s always either overcooked, raw, the house smells like fish for 3 days, nothing ever seems to go right. The craziest part? You watch the food network and people talk about how their perfectly cooked crispy salmon is the easiest thing in the world… what on earth are they talking about?
Oh, right. This.
A friend turned me on to this way to making salmon about a year ago and I have yet to look back. Literally 100% of the time it comes out perfectly cooked, moist on the inside, crispy on the outside, and the skin peels right off (plus it looks nice).
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Healthy Dinner Options: Crispy Salmon Without Smelling Up The House
Perfectly cooked salmon without smelling up the house! Crispy crust on the outside of your filet, tender and juicy on the side. Pairs beautifully with mashed potatoes and guac!
Preheat your oven to 425 degrees & generously season the salmon filets with salt & pepper
Get a non-stick, oven safe pan sizzling hot (water droplets should jump around when flicked onto the surface)
Coat the pan with some olive oil and place the filets in **skin side up** (and do not move the filets from this point on!). Sear the salmon for 2-3 minutes.
Transfer the entire pan to the oven for another 6-8 minutes depending on the thickness of the filets. (note: I have yet to have a salmon filet need longer than 8 minutes)
Remove the pan from the oven and transfer the salmon to a plate to rest
Remove the skin from the salmon, & flip over to reveal the crispy crust formed during the sear.