Every time I try to pan-sear salmon at home, the skin either sticks to the pan or comes out soggy. I’ve tried using nonstick and stainless pans, patting the fish dry, and getting the pan hot, but I just can’t seem to get that golden, super crispy skin like they do at restaurants.
Is there a specific oil, temperature, or technique that makes the difference? Do I need to press it down while it cooks? Any tips from pros or home cooks who’ve mastered it would be hugely appreciated!
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