Fish oil is very healthy, especially as we age.  According to some research, fish oil helps with reducing heart disease, reducing high blood pressure, regulating triglycerides and cholesterol and even improving rheumatoid arthritis.  My optometrist even says it helps with dry eyes! In addition to taking fish oil supplements daily, I try to incorporate salmon with crispy skin into my family's diet often.  Thankfully, my girls love crispy salmon skin and actually fight for the largest piece! However, if it's not cooked right and the skin is not crispy, they are the most generous givers.  

Besides the salmon having a crispy skin, the meat should not be overcooked.  When salmon is overcooked, it is very dry.  Perfectly cooked salmon is slightly soft and translucent in the center.  The oil should still glisten through the flesh.

Tips for making crispy skin salmon salad.

Buying the salmon

I always buy fresh salmon rather than frozen salmon.  To me, frozen salmon smells very fishy and this is quite off putting.  I also don't think that stores sell frozen salmon fillets with the skin. When purchasing fresh salmon fillets and your fish monger in the grocery store will cut the salmon for you, alway pick the fillets closest to the head and never near the tail.  The tail pieces are very thin and cook too quickly so you end up with overcooked fish.  Allocate about 170g or 6 oz of fish fillet per person.

If buying salmon fresh from the grocery store, you can see if they will scale the fish for you.  If they don't scale the fish, remember that the fish should be scaled before cooking.  I prefer eating the fish without the scales!

Seasoning the salmon

Season the salmon with Sammy Wong's all purpose seasoning.  A little less than a teaspoon for each 6 oz fillet.  If possible, allow the salmon to marinate for a half an hour before cooking.  Make sure you allow the fish to rest in the refrigerator and not at room temperature.

Cooking the salmon

I cook my salmon on a cast iron skillet.  The cast iron skillet is usually seasoned and doesn't require any oil.  Use medium heat on the cast iron skillet to prevent the fish from burning.  Do not think that you can sear the salmon skin.  It just burns! Use a lid that has venting holes or cook the salmon that allows the steam to be released so that there is minimal moisture in the pan.  Excess moisture will prevent the skin from crisping. When cooking the salmon, cook with the flesh side down first. The entire cooking process for both sides should take about 5-6 minutes depending on the fillets' thickness.  Flip the fillet, skin side down, half-way through the cooking process.  This helps keep the skin crispy.  I prefer using tongs to cook the salmon but prefer to use a spatula to remove the salmon from the skillet.

Plating the salmon

Using the spatula, carefully go under the skin of the salmon to prevent the skin from tearing.  Flip the salmon on the salad with the skin side up.  Pour some of the salmon oil onto the skin before serving in order to maximize the fish oil consumption.

Use a lemon vinaigrette which is very easy to prep with this crispy skin salmon salad.  The lemon pairs well with seafood.