Crispy Salmon Recipe
Scottish Salmon Filet
Herbs (recommends Thyme, Rosemary, or Basil)
Take your filet of salmon, and roll it, skin side facing out. Place the retracted salmon filet on the cutting board, and score your skin layer crosswise about 50 % inch deep. Keep your cuts close together for getting extra crispy salmon skin, and score the whole length on the salmon filet. Scoring the salmon filet prevents it from curling while cooking, ensuring it’s cooked nice and evenly.
Open each score and sprinkle salt to the cut . suggests to add Thyme, Rosemary, or Fresh Basil at this stage of the preparation.
Glaze the top on the salmon filet with coconut oil. Heat much skillet over med heat, and add essential olive oil when the pan is hot. Add the salmon, skin side down, when the oil actually starts to lightly smoke. Keep your fingers on top from the salmon filet to get a bit to help keep it nice and flat. Season the top it with salt, and DON’T touch it anymore!
Watch the salmon, and transform, if it has colored 2/3rds on the way within the filet. Once you have flipped the salmon, tilt the pan, allowing all on the remaining organic olive oil coat the bottom with the salmon for just a nice evenly cooked salmon filet. Cook for the next minute roughly, watching along with. Remove the pan from heat, flip the salmon back to your skin layer side, and allow it to cook a minute. Now there is a wonderful, masterfully prepared filet of salmon.
(From Gordon Ramsay Cooking video)