Crispy Skin Salmon

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  • Level: Easy
  • Total: 37 min
  • Prep: 10 min
  • Inactive: 20 min
  • Cook: 7 min
  • Yield: 2 servings
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Ingredients

2 (6-ounce) pieces center-cut salmon fillet with skin, about1-inch thick

Kosher salt and freshly cracked black pepper

3 tablespoons unsalted butter, softened and divided

1 teaspoon finely grated lemon zest

1 tablespoon lemon juice

1 teaspoon Dijon mustard

1 tablespoon whole tarragon leaves

Directions

  1. Sprinkle the salmon with salt and pepper. Place skin side up and rub 1 1/2 tablespoons softened butter all over the skin of the salmon. Transfer the salmon, buttered side up, to a sheet pan. Chill in the fridge to firm the butter, about 20 minutes.
  2. Preheat the broiler to high.
  3. Place the salmon about 5 inches from the heat source and cook until the skin is crispy and the fish is cooked through, 7 to 8 minutes.
  4. In a small saucepan over moderate heat, whisk together the remaining 1 1/2 tablespoons butter, lemon zest, lemon juice, mustard and tarragon leaves. Divide the sauce between 2 plates and place 1 piece of salmon on top of each pool of sauce.
  5. What Makes This Recipe Really Sing: This is the coolest way to get crispy skin on fish ever and the crispy skin is like a naturally salted and big flavored chip, so it's the best part!

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