Risto Mikkola shows how to get a crispy surface on salmon.
If you want delicious, crispy salmon skin, fry the fish under pressure.
Chef Risto Mikkola gives this clever frying tip, and shows how it works in practice in the video above.
The crispy skin of the fish is delicious, but only if it is scaled. If the salmon is not scaled, the meat side is removed first and only then the skin side.
Fry the salmon pieces for about two minutes per side. Let the fish fry in peace, do not move it in the pan. The skin of the fish will just tear if you touch it too soon.
At first, the plate is hot, but halfway through, adjust the heat to half.
A piece of salmon fried under pressure gets a delicious crispy surface. Rosa Bröijer
