A chef has revealed a simple step that guarantees crispy skin and a juicy pink center when cooking salmon. The secret lies in preparation, not in the cooking method or the quality of the fish.
The Simple Step
Chef Charles Kim, known as Chef Fatty on TikTok, suggests seasoning the salmon fillet with salt, dabbing off excess moisture with kitchen roll, and then letting it air dry in the fridge for half an hour. This process ensures the skin is as dry as possible, preventing moisture from making the skin flabby.
Why It Works
The chef explains that salt draws water out of the cells to the surface, creating a concentrated brine that then diffuses back into the flesh. This helps the salmon retain water and albumin, the white substance that sometimes seeps out. Additionally, the cold, dry air of the fridge pulls moisture from the skin, resulting in better browning.
Cold Searing Technique
Another tip is cold searing: place the salmon in a cold pan and heat it to medium. As the pan warms, the fat between the skin and the pan melts, creating a natural nonstick layer. When the skin is crispy, it will lift off the pan easily. Then flip and cook to your preferred temperature.
