Crispy Scallion Ginger Salmon Recipe - The Woks of Life (2024)

FAQs

How to cook a salmon rare? ›

Continue to cook until salmon registers 110°F (43°C) in the very center for rare, 120°F (49°C) for medium-rare, or 130°F (54°C) for medium, 5 to 7 minutes total. Using spatula and a fork, flip salmon fillets and cook on second side for 15 seconds, then transfer to a paper towel–lined plate to drain. Serve.

Here's the secret: Let the fish cook for 90% of the time on the skin side. This thoroughly crisps the skin, and also results in a gentler cooking for the flesh side of the salmon.

If your oil isn't hot enough your salmon skin wont crisp up and the skin will start to melt slowly into your pan and stick. You will know if the oil is at the right temperature when you hear a lovely sizzling sound.

Pan-searing to achieve a crispy skin is one of the most delicious and quick ways to cook a piece of a fish! To nail shatteringly crunchy skin every time, you just need dry skin, hot oil and press down lightly to help the skin contact heat as it cooks.

A dry brine gives you firmer, juicier fish fillets with kettle-chip-crisp skin. Credit... Gentl and Hyers for The New York Times.

So, you want skin that is super crisp and flavorful, just as you would want with chicken. Starting your salmon skin-side down, and cooking it until it is well rendered, lightly browned, and crisp, and then turning the salmon to finish the cooking, will make for a terrific dining experience.

Score the salmon skin

With a sharp knife, gently slice through the salmon skin, making slits along the fish every inch or so. Gordon Ramsey explains that scoring the skin helps the fish cook more quickly and keeps the skin extra crispy. Be careful not to cut too deeply into the fish or the inside will dry out.

For smaller, crispy, skin-on Salmon; a crispy pan sear is recommended. For bigger fillets, and succulent, skin-off King Salmon; the best method would be cooking in an oven.

Rinsing the fish will only spread these germs all over your prep area. Instead of washing your seafood, you should remove the bacteria from raw fish by cooking it to the proper temperature, which is 145 degrees F, says the USDA.

Do you rinse packaged salmon? ›

The USDA cautions: “do not rinse raw fish, seafood, meat, and poultry.

Fold the edges of the foil tightly together over the salmon to seal, leaving some space in the parcel for steam to surround and cook the fish. Put the salmon parcel in the roasting tin and cook in the centre of the oven for 25 - 30 minutes, depending on the thickness of the salmon.

Press fish down: Place one fillet into the pan skin side down, then use your fingers or spatula to press down lightly for 10 seconds to allow the skin to seal flat against the hot surface. Cook skin 2 – 3 minutes: Cook the skin side for 2 to 3 minutes until it's crispy in the centre and golden.