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Old 12-22-2008, 05:25 PM   #1
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Salmon...help me!

Evertime I make salmon I always try to get the crunchy crust on it as I get in restaurants and I tought I would get it by searing it in a pan on high heat in some olive oil......nope....it got a little color but no crust! what am I doing wrong??

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Old 12-22-2008, 05:27 PM   #2
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No clue. I've never had a crust on mine. I'd suspect the salmon is coated with something before searing though. A glaze of some type.
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Old 12-22-2008, 05:30 PM   #3
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Well I know its just the salmon meat and no actual coating is on it but the outside is always real golden and crunchy!
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Old 12-22-2008, 05:33 PM   #4
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What have you got in your pan when you are searing it? My vague recollection is that cooking in butter helps to give that texture.
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Old 12-22-2008, 05:34 PM   #5
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Also I did dip it in lemon juice, olive oil and salt/pepper before placing it in the pan...could that be my problem? that I put lemon juice on it first?
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Old 12-22-2008, 05:36 PM   #6
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When I cook Salmon, I use a grill pan. Sautee LOTS of butter and LOTS of chopped garlic (or pressed garlic) and almost rub it on the salmon...LOTS. Cook each side long enough till ready. Nice and crunchy if done right.
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Old 12-22-2008, 05:36 PM   #7
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just olive oil....butter helps with crispiness more than oil?
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Old 12-22-2008, 05:36 PM   #8
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Quote:
Originally Posted by deelady View Post
Also I did dip it in lemon juice, olive oil and salt/pepper before placing it in the pan...could that be my problem? that I put lemon juice on it first?
I would imagine it needs to be quite dry to get a crunchy crust.
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Old 12-22-2008, 05:38 PM   #9
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Quote:
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just olive oil....butter helps with crispiness more than oil?
Frying with butter gives a different reaction to frying in oil. I don't know the chemistry, but I have seen it happen.
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Old 12-22-2008, 05:39 PM   #10
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Are you leaving the skin on?
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