Pan Seared Salmon With Crispy Salmon Skin Chips

By • August 17, 2014 0 Comments

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Serves 4

  • 4 (6 ounce) wild salmon fillets (~1-inch-thick), skin on
  • 2 tablespoons avocado oil
  • sea salt and black pepper to taste
  • 1/4 teaspoon lemon pepper seasoning
  • 1/4 teaspoon garlic seasoning
  • cognac
  1. Preheat a large nonstick skillet over medium-high heat.
  2. Add oil to the pan. Salt and season both sides of salmon. Place the salmon, skin-side up in the pan. Turn salmon over and remove the skin with a knife. Set the skin aside. Cook salmon for 5 minutes, or until browned. Add a dash of cognac to sweeten the salmon and rid of slight fish odor.
  3. Transfer salmon to individual plates and add your sides.
  4. CRISPY SALMON SKINS: Place the inside of salmon skin onto the skillet with oil and fry over medium-low heat. Let the oil crisp up the skin which may take up to 10-15 minutes. Remove salmon skins from heat and let sit. Your salmon skin will get crispy! Serve with your salmon or on its own with lemon juice.

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