Crispy-Skin Salmon

By GratefulSea

This recipe from Food & Wind magazine is easy and incredibly delicious! The skin really does crisp up, and has a naturally salty flavor to go with the great texture. We served it with Couscous with Apricot Vinagrette, another easy winner, also posted on Key Ingredient.

Ingredients

• 2 (6-ounce) pieces center-cut salmon fillet with skin, about1-inch thick
• Kosher salt and freshly cracked black pepper
• 3 Tablespoons unsalted butter, softened and divided
• 1 teaspoon finely grated lemon zest
• 1 Tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 Tablespoon whole tarragon leaves

Preparation

Step 1

Sprinkle the salmon with salt and pepper. Place skin side up and rub 1 1/2 tablespoons softened butter all over the skin of the salmon. Transfer the salmon, buttered side up, to a sheet pan. Chill in the fridge to firm the butter, about 20 minutes.

Preheat the broiler to high.

Place the salmon about 5 inches from the heat source and cook until the skin is crispy and the fish is cooked through, 7 to 8 minutes.

In a small saucepan over moderate heat, whisk together the remaining 1 1/2 tablespoons butter, lemon zest, lemon juice, mustard and tarragon leaves. Divide the sauce between 2 plates and place 1 piece of salmon on top of each pool of sauce.