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So THAT's How Restaurants Get Salmon Skin So Crispy

Salmon frying in a panThough I listen to Mary Berry’s advice when it comes to keeping salmon moist (the former Great British Bake-Off host crowds the fish in a pan to trap moisture), I have to admit, it leaves me wanting more. I crave a crispy, crunchy, seared salmon skin, too. And if a peek at Reddit’s r/AskCulinary forum, where we mere plebs can ask chefs how they cook their perfect meals, is anything to go by, I’m not alone.Writing to the group, site user u/kellyinacherrytree wrote: “Every time I try to pan-sear salmon at home, the skin either sticks to the pan or comes out soggy.“I’ve tried using nonstick and stainless pans, patting the fish dry, and getting the pan hot, but I just can’t seem to get that golden, super crispy skin like they do at restaurants,” they continued. So, how do the experts do it?The technique starts before you begin cooking The most-upvoted response to the user’s question was culinary consultant J. Kenji López-Alt’s advice to Serious Eats. Writing for the publication, he said that heating the pan, using a thin layer of oil and waiting until it shimmers can help.So, too, can patting the salmon skin dry and seasoning it before frying (user stringy-cheese42 advised “dry brining” your fish before cooking if possible by salting it and letting it rest overnight).“Dry bringing” dries out the skin and gets rid of albumin, the slimy white substance that gathers on cooked salmon, The New York Times writes. Wait patiently for the salmon to properly sear on its skin side, which you should press into the base of the hot pan as you cook; a quick kiss of heat on the non-skin side should be enough to finish off your fish. Some chefs, like u/toucandork, recommend cooking your salmon fillet entirely skin-side down. If all else fails, cheatRedditor u/fckedup said that “you can semi-cheat by coating the skin with a thin layer of cornstarch. You’ll get a slightly different type of crispy skin, but it’s delicious and retains sauces better.” Gordon Ramsay also scores his salmon, which allows it to cook “quicker, but more importantly, helps get that skin nice and crispy” ― a delicious shortcut.Still, he warns that slicing too deep risks overcooking the salmon. The more you know...Related...So THAT's Why Restaurant Ice Is So Much BetterSo THAT's Why Restaurant Pasta Sauce Is So Much BetterSo THAT's Why Restaurant Soup Is So Much Better

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