Save Recipe Print
Total:
30 min
Prep:
20 min
Cook:
10 min
Yield:
Yield: 4 servings

Ingredients

Directions

In a large pot, add water and kombu. Bring to a boil and remove from heat. Discard the kombu and add the bonito flakes to the hot water. Let flakes steep for 5 to 8 minutes. Strain to remove solids.

Add maitakes to dashi, and check for seasoning. On a small plate, season the fillets, skin side only, with fleur de sel and pepper. Heat a skillet to very high and crisp up the skin side only. The top of the salmon should still be raw.

Categories:

My Private Notes

Add a Note
Get the Recipe

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.

IDEAS YOU'LL LOVE

Crispy Skin Salmon

Recipe courtesy of Claire Robinson

Oven-Baked Salmon

Recipe courtesy of Kathleen Daelemans

Buffalo-Style Salmon

Recipe courtesy of Food Network Kitchen

Smoked Salmon

Recipe courtesy of Alton Brown

Pan-Fried Salmon

Recipe courtesy of Food Network Kitchen

Asian Grilled Salmon

Recipe courtesy of Ina Garten

Cedar Plank Salmon

Recipe courtesy of Steven Raichlen

Perfect Salmon Burgers

Recipe courtesy of Food Network Kitchen

Salmon Cakes With Salad

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories