Adapted from Cooks Illustrated.
By leaving the skin on and starting in a cold pan, you can achieve crispy, pan seared salmon without oil.
- Buy uniform fillets: centre cut salmon fillets and cut equally. Make sure it's brought to room temp before frying (take out of fridge 15-20 minutes before).
- Serve with rice or boiled potatoes and salad or steamed vegetables,
- You can use this method for other types of fatty fish including trout or mackerel