Season salmon’s flesh side with salt and pepper. Set a large non-stick pan over medium-high heat. Add 2 tablespoons oil to coat pan. Once oil is shimmering, season with salt. Tilt pan away from ...
In the video, user @erekasfood claims that parchment paper is the secret to getting perfectly crispy fish skin in the pan — with, crucially, no sticking. If you've ever made salmon on the ...