Learn two delicious ways to cook salmon at home with Curtis Stone. Whether you prefer pan-fried salmon or oven-baked salmon, Curtis will teach you the tips and techniques to ensure a delicious crispy skin every time. Master these simple methods and impress yourself and your loved ones with a restaurant-quality crispy skin salmon dinner – in way less time than you thought!

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Crispy-skin salmon
Serves 2 Cooking 5 mins Prep 10 mins

2 (about 120g each) salmon fillets, skin on
Olive oil spray
Sea salt flakes and freshly ground black pepper, to season

1. If you want the skin to crisp up in the pan, it needs to be completely dry before you start cooking. Place the salmon fillets skin-side up on a plate and gently pat the skin with paper towel.
2. A really hot pan is essential for getting the skin to go crispy, so preheat a frying pan on high. Spray the skin side with oil. Alternatively, spray the pan with oil before preheating.
3. Seasoning does more than add flavour – the salt also draws out moisture from the skin so it crisps up quickly. Sprinkle the skin with sea salt flakes and freshly ground black pepper.
4. Work quickly to crisp the skin without overcooking the salmon. Place skin-side down in pan and cook for 3 mins or until crispy. Turn and cook for 2 mins or until cooked to your liking.

Want more easy recipes? Check out our ‘Cook with Curtis Stone’ playlist [ Ссылка ], which includes:

Lemon steamed salmon: [ Ссылка ]

Crispy skin salmon with chimichurri: [ Ссылка ]

Spanakopita Slice: [ Ссылка ]

Pork Roast with Greek-Style Honey-Mustard Sauce: [ Ссылка ]

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00:00 - Intro
00:26 - How to dry
00:36 - How to score
00:48 - How to season
01:10 - How to pan fry salmon
01:30 - Add pan to stove
01:57 - Flip the salmon
02:16 - How to oven roast salmon
02:34 - How to serve
02:44 - Final dish

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