deelady
Executive Chef
Thank you my friends....I knew there had to be an easy solution to the desired end result I was looking for!
I will give that a try next time.
I will give that a try next time.
deelady, start with dry fish. Add the lemon after cooking. Get the pan hot and add the oil and heat that up. Use a generous amount of oil.
Don't cook it super fast like pan searing a steak. Let it sizzle in the oil for a while and it will get crispy and brown.
oh there is no skin they were just filets I bought ...steaks are the ones that usually have the skin on right?
deelady, start with dry fish. Add the lemon after cooking. Get the pan hot and add the oil and heat that up. Use a generous amount of oil.
Don't cook it super fast like pan searing a steak. Let it sizzle in the oil for a while and it will get crispy and brown.
dee - I get a little crispy coating on mine but I brush on a mixture of Dijon mustard, brown sugar, and soy sauce. I have also gotten a little crunchy action my simply searing (medium to medium-high heat) for a few minutes. Watch as the salmon cooks from the bottom to the top. When you see the opaque reach almost the center turn over. There should be a bit of brown on the top of the salmon. Always cook top side up first. Once turned watch it cook again, from the bottom to the middle. It's the way I cook most of my fish. I know that little bit of crunchy you are talking about!! We're not talking "fried" fish crunch - simply a crunchiness due to carmelization.
Restaurants also have what's called a salamander. They can saute or grill a piece of fish then finish it off in a salamander, which may be the key.
in which case, you probably wouldn't be serving it at all!5. Once you get the color and texture, flip the fish and continue cooking until medium doneness. You don't really want to serve salmon past medium unless it is not fresh.
in which case, you probably wouldn't be serving it at all!