THE SKIN IS NOT ONLY one of the most healthy and vitamin-rich parts of the fish, it’s also delicious. The crispy, crunchy, and often juicy skin—which is usually discarded before the fish is even displayed for sale—is better than a potato chip. Get used to leaving it on the fish or cooking with it alone.
MAKES ONE STEAK PER PERSON / TIME: 15 MIN
This dish makes salmon the way it should be, with crispy skin, never dried out, since it cooks the layer of fat next to the skin and about one inch of flesh. Serve with Charred Wrinkled Cucumbers (here) and Brined Cucumber Peels (here).
Skin of 1 salmon steak or fillet, roughly cut off, leaving 1 inch of flesh
Kosher salt and freshly ground black pepper
Fresh herbs, such as dill or mint, and peas in the pod
Preheat a grill (or oiled saucepan) to medium high. The alternative to a grill for this recipe is to pan-roast the salmon, since there will be no risk of it drying out. The skin seals in the moisture and the omega-3 oils from the subcutaneous (under the skin) fat.
Season the salmon skin with salt and pepper. Place it on the hot grill (pan) skin side down first, for 5 minutes, until the skin is crispy and edges turn up. Turn the salmon and grill for another 3 minutes, until the flesh is tender and flaky. Serve with fresh herbs or peas.