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For the crispy skin salmon, store the salmon filets in the fridge skin side up for 30-60 minutes. The goal is to dry out the skin which helps make it crispy. Pre-heat a non-stick pan over medium-high heat for 2 minutes, add 2 teaspoons of oil and wait 30 seconds. Season the skin side of the salmon with a generous amount of salt and place skin side down in the pan. If the oil is not sizzling, remove fish and wait another minute. Season the top side of the salmon with another pinch of salt and allow the salmon to cook undisturbed for 4-5 minutes. You know the fish is ready to flip when edges on the top turn white and opaque in color. Flip the salmon, turn the heat down just below medium, and allow to cook another 3-4 minutes. If you like your salmon cooked all the way thorough let it cook 4-5 minutes total on the second side. You can also flip the salmon on the side and cook for 30 seconds each side, watch the video to see how I do this. You can squeeze the sides of the fish, if it feels firm but still has a little softness, then it is done. Remove from pan, place it skin side up and enjoy!
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When buying salmon for the fish cakes, ask the fish person to remove the skin for you, they will be more than happy to do it. On a plastic cutting board, cut the salmon into large cubes and then chop until the texture is fine, but still has some small chunks of fish here and there(check video to see how I do this). Transfer the salmon to a large bowl and add the grated garlic, grated ginger, green onions, ½ teaspoon salt, and a couple cracks of pepper, mix well. You can also do this in a food processor, just make sure the mixture is not too smooth. Pre-heat a large non-stick pan over medium-high heat with ½ teaspoon oil for 2 minutes. Use your hands to form a large golf ball size shape of salmon mixture and place in the pan, use your hand to carefully pat the ball down into a patty. Place a total of 5 patties in the pan and use a flat spatula to press down and make the patties a little flatter. Cook for 4 minutes or until the first side is golden brown, flip and cook another 2 minutes and then add 1-2 tablespoons of sweet chili sauce to the pan only cook another 1 minute then remove from the pan and sprinkle over some sesame seeds. Repeat with the rest of the salmon mixture, should make 10 patties total. To make homemade sweet chili sauce, add 2 teaspoons of agave nectar, just under 1 teaspoon of sriracha or chili sauce, and a splash of rice wine vinegar to the pan instead of the store bought chili sauce, and follow the directions above.
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For the broiled and glazed salmon, season the top of each salmon filet with the 1 tablespoon of brown sugar, some lemon & orange zest, and a nice pinch of salt. Place in the fridge for 30-60 minutes. Pre-heat the broiler to high and make sure the oven rack is 8-10 inches away from the broiling element. Remove the salmon from the fridge and place them on a sheet tray lined with tin foil, making sure no excess glaze is on the foil otherwise it will burn and smoke. Broil the salmon for 6-8 minutes, until the top is well browned and the fish feels firm when pinched on the sides. It’s hard to know when salmon is ready, and the last thing you want to do is overcook it, so just cut one piece in half and see if it is done to your liking. Remove from oven and enjoy.