French chef Géraldine Leverd has revealed a simple yet effective technique for achieving perfectly crispy salmon using just one ingredient: salt. The key, she says, is to season the salmon at least 10 minutes before cooking.
Leverd recommends salting both the skin and flesh of the salmon fillet about 10 minutes prior to cooking. This method, which she learned in a Japanese cooking class, helps draw out moisture from the skin, allowing it to sear much better and become beautifully crispy.
The salt not only seasons the fish but also extracts excess moisture, resulting in a firm and succulent texture. It also eliminates surface odour and dampness, letting the pure flavour of the salmon shine through. Leverd advises adding pepper and fine herbs only at the final stages of cooking to prevent them from burning and turning bitter.
For best results, remove the salmon from the fridge 15 minutes before cooking and pat the skin dry with kitchen paper. Heat olive oil in a cast iron or non-stick pan until shimmering, then place the fillets skin-side down, pressing gently with a spatula for 30 seconds. Cook for four to five minutes without disturbing, then flip and cook for one to two minutes more, optionally adding butter. Let the salmon rest for two minutes on a warmed plate before serving.
