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This salmon recipe is the best you’ll ever make at home. Better yet, I still haven’t found a restaurant that serves a better salmon than this. I stopped ordering it out because nothing compares to this version of salmon. The skin gets an incredibly 1/4-inch-thick crunchy crust on the outside that is to die for. When I say “skin” I mean the outer layer of the fish flesh. I am not referring to the scaly silver skin. I remove that entirely after cooking. The maple Dijon glaze takes this fish over the top. If you’re a sweet and salty fan, then this recipe is for you. You’ll be shocked this came from your own kitchen. I always am and I make it every other week.
Tips for Crispy Salmon
- You must preheat your pan over high heat. I know that’s intimidating. But trust me. You want that skin to immediately start popping and sizzling. If you have a good pan this won’t be a problem. I use caraway pans and have never had an issue with my fish sticking. Even with a good pan, if you try and flip the fish too soon, it can stick. So, make sure to not touch the salmon it once it’s down. Turning heat down to medium ensures it won’t burn.
- Using a splatter shield helps with the mess. You can’t avoid a mess completely but having one definitely helps.
- Pouring a glass of white distilled vinegar in a cup and having it sit out while you cook the fish and overnight helps with the smell. I don’t know how or where I saw this tip, but it works!
- Remove the silver skin AFTER it comes out of the oven. The pan and heat from the oven crispen it up and it’s much easier to run a knife under and remove after cooking.
- Place an oven mit on the handle of the pan after it comes out of the oven. You wouldn’t believe how many times my brain forgets how hot that handle is, and I burn my hand grabbing the handle.
- Wipe out the pan with paper towels before making another batch of salmon. If you start with junk in the pan, that will continue to get more burnt, and effect the next batch of salmon.
- Don’t skip the maple dijon glaze. It takes the fish from a 9 to a 10!
- To make my life easier I grab the frozen jasmine rice from Trader Joe’s and pop those bags in the microwave. The rice is ready in 3 minutes and cooked to perfection. Amazing texture.
Crispy Salmon with Maple Dijon Glaze
Salmon filets are cooked flesh side down in a hot pan to create an incredible thick crust. The maple Dijon glaze is that perfect sweet balance to the salty crunchy salmon.
Ingredients
Maple Dijon Glaze
- 4 tbsp Kerrygold salted butter
- 1/4 c Maple syrup
- 2 tb Dijon mustard
- 2 tsp Apple cider vinegar
- 1 tsp Worcestershire sauce
Salmon
- 4-5 salmon filets skin on or removed
- salt
- pepper
- olive oil
Instructions
- Preheat oven to 450 degrees.
- Preheat an oven safe pan over high heat. You want that pan to get HOT. Let it preheat at least 3 minutes over high heat.
- If your salmon isn't already cut, cut into individual servings. Pat dry.
- Season salmon with salt, pepper and drizzle in olive oil and spread evenly over the flesh.
- Turn on your hood fan if it isn't on already.
- Place no more than 3 filets (depending on size, you don't want to overcrowd the pan) flesh side down into the hot pan. Cover with a splatter shield then turn heat down to medium. Don't touch the filets for 5 minutes.
- Add all the sauce ingredients to a saucepan set over medium heat. Whisk and allow to bubble and thicken for 6-7 minutes. It gets thicker the longer you cook it. Once it reaches your desired thickness pull it off the heat and set aside.
- After 5 minutes, flip the filets and place in a 450-degree oven for 2-4 minutes based on thickness.
- Remove pan from the oven and place filets on a baking sheet to rest. If my salmon had the skin still on it, this is when I remove it. It comes off much easier at this stage than when it's raw.
- Cook salmon in batches until it's all cooked. Reheat the sauce if needed.
- Serve salmon over white rice and ladle the sauce on top.
Notes
Combine glaze ingredients in a sauce pan and allow to boil for 3-5 min until thick.
Grab the jasmine rice in the frozen section of Trader Joe’s. Pop a bag in the microwave for 3 min and you have the perfect rice to go with this dish.
Tried this recipe?Let us know how it was!