I just tried cooking salmon on the stovetop on a stainless steel pan. I used the method where I put the salmon skin side down, with some oil on the pan cold, on low heat. I see all these recipes where people have their salmon skin magically release after it cooks, but for me, the skin tears every time and it's soggy.
I let it cook for just over 10 minutes on the lowest heat and made sure to really dry the skin before I put it in. Please help!
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