Seafood
Crispy-Skin Salmon, Brown Butter & Sumac
The whole technique is dry skin, cold pan, patience. Our fillets come skin-on and pin-boned for exactly this.
Ingredients
- 2 Grillsons Atlantic Salmon fillets (skin-on)
- 1 tbsp neutral oil
- 40g butter
- 1 tsp sumac
- ½ lemon
- Salt
Method
- Pat the skin bone-dry and salt it. Lay the fillets skin-down in a cold, lightly oiled pan.
- Turn the heat to medium. Press gently for the first minute and cook 8–9 minutes — the flesh will turn opaque from the bottom up.
- Flip for 30 seconds, then remove. Add butter to the pan and let it brown.
- Spoon the brown butter over, dust with sumac, squeeze the lemon. The skin should crackle.