Salt and Pepper Salmon

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Mine burned and made the pan a mess. Not sure what I did wrong.

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The instructions for cooking the salmon have made such a difference. The potatoes should be center-stage too..... This is an amazingly perfect plate of food.
Thanks.

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I made this yesterday. Oh boy what a messed I made in the kitchen. I did not see the show so it was kinda hard for me to picture what are all the ingredients and how easy it is. At the end of the day.. IT IS ALL WORTH IT. And I find it very easy the next time I prepare it. This is the first time that I cooked salmon that I really enjoyed. Usually I grilled it for my husband and then he top it with Tartar sauce and for me that is a boring meal. But when I came across on this Recipe..Thank God I tried it.. My compliments to the CHEF...The only problem is that nobody from the VONS store knows what a creme fraiche is so I use the sour cream as mentioned in this review. And it was all GREAT...Thank you.

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We live in a seafaring East Coast town, and are used to cooking and eating a lot of fish. But probably like most of you, the salmon we get at the fish markets comes from elseware. This weekend, they had farm raised, because wild will not be available until next month. It was beautiful and fresh, but looked like it had a lot of marbling. When I got it home, I decided not to add the olive oil to the pan, and I'm glad I didn't. It rendered so much fat ! I sprayed with Pam, got the pan hot and added the salmon, flesh side down. I always do this. Then, the flesh side lies flat in the pan, and browns evenly. If you go skin side first, it tightens up, and the flesh side won't hit the pan flat when you flip it. If your salmon looks very lean, use the olive oil to sautee, but if you see a lot of white streaking in the fish, skip it. The fat helps keep it moist, and adds flavor, so don't be afaid of it. I wound up not needing the butter on the skin, either. I did salt it. But with so much fat in the pan, it wasn't needed to get a very crispy skin. If you need that buttery taste, remove the fish when done, dump the oil in the pan and drop in a little butter to melt...maybe add a squeeze of fresh lemon juice, and then pour over. But be aware of how fat your salmon is, and how thick the slices are. Don't overcook. With the heat at medium-high, you will get a beautiful colored flesh side and a crispy skin side (divide the cooking time between sides...plus a very moist interior. Just don't walk away while cooking. It is delicious!

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We usually grill, bake or broil salmon but watching Tyler, this recipe looked interesting. Absolutely love the crispy skin and the fish was really moist and very tasty. Very easy and hard to mess up. Will definitely make this again. Was really good with the smashed potatoes.

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This was the best salmon I have ever made and the easiest! I will make this often.

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Yummy salmon and skin! This ultimate crispy salmon is awesome! I never knew the salmon skin could be so delicious also! Thank you for all the great shows!

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Great recipe! My whole family LOVED it! This recipe is a keeper.
You're the man!

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I am not a fan of salmon usually but I have to admit that I loved this salt and pepper recipe. The salty and crispy skin was awesome and with the dill sauce (I used low fat sour cream instead of creme fraiche it only made it better. Made it with an easier version of the smash potatoes. Added peas after smashed and squeezed in a little lemon. Very nice, light flavors.

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My whole family loved the salmon, I have made it many different ways, but this was the best! The potatoes were a nice change as well, very good and colorful. I will definately make this recipe for guests I would like to impress!