Keto Russ Parsons's Crisp-Skinned Salmon
This elegant salmon preparation features a restaurant-quality technique for achieving perfectly crispy skin while keeping the flesh tender and moist. The 'squeegee' method removes excess moisture from the salmon skin, ensuring maximum crispness when seared. Alongside the salmon, a rich and comforting side of braised leeks and cabbage slowly cooked with bacon and finished with cream creates a luxurious bed of vegetables. The gentle cooking process transforms the humble cabbage into a silky, flavorful accompaniment that pairs beautifully with the rich salmon. Perfect for a special dinner or when you want to a weeknight meal with professional cooking techniques.
Ingredients
- 1 ½ pounds salmon filletarctic char1:1fish-free
similar texture
- 2 tablespoons vegetable oil
- 2 large leeks
- 1 cabbage, roughly 3 pounds
- 1 slice bacon
- 4 tablespoons unsalted butter
- ¼ cup whipping cream
Instructions
- 1
Trim leeks leaving white and pale green parts, slice lengthwise into quarters and rinse well until sand and mud are gone, then thinly slice crosswise
- 2
Cut cabbage into quarters, remove tough core, and thinly slice
- 3
Slice bacon into thin strips
- 4
Cook bacon and 2 tablespoons butter in large skillet over medium-high heat until bacon is crisp
- 5
Reduce heat to medium, add leeks and cook until leeks soften
- 6
Add half the cabbage and cook stirring until cabbage softens
- 7
Add half of remaining cabbage and cook until that softens
- 8
Rub back of knife across salmon skin firmly until moisture collects on knife, wipe dry knife and salmon and repeat until moisture no longer forms
- 9
Cut salmon into four pieces and season with salt on both sides
- 10
Add remaining cabbage to leek mixture along with cream, stir and cook until liquid is no longer visible when pan is tilted
- 11
Salt to taste, add last 2 tablespoons butter and cook until sauce thickens, keep warm
- 12
Heat oil in large skillet over high heat
- 13
Add salmon fillets skin side down and cook until skin is very crisp and flesh is lightened about one-third up the side
- 14
Turn fillets and remove pan from heat to finish cooking off heat
- 15
Serve leeks and cabbage then serve salmon immediately
Tips
The 'squeegee' technique is crucial for crispy skin - keep wiping until no more moisture appears on the knife.
Cook the cabbage in batches to avoid overcrowding, which would create steam and prevent proper browning.
Remove the salmon pan from heat after flipping to prevent overcooking while the residual heat finishes cooking the fish.
Good to Know
Refrigerate leftovers up to 2 days. Reheat salmon gently to avoid overcooking.
Prepare leek and cabbage mixture up to 2 hours ahead, reheat gently before serving.
Serve immediately while salmon skin is crisp and vegetables are warm.
Common Mistakes
Dry salmon thoroughly to avoid oil splattering and achieve crispy skin.
Don't move salmon once placed in pan until ready to flip.
Keep vegetable mixture warm but not bubbling to prevent cream from breaking.
Substitutions
similar texture
FAQ
Can I use frozen salmon for this recipe?
Yes, but thaw completely and pat very dry. Frozen salmon releases more moisture, so extra drying time is needed for crispy skin.
What if I don't have whipping cream?
Heavy cream works identically. Half-and-half can substitute but may not thicken as well. Avoid milk as it may curdle.
How do I know when the salmon is done?
The flesh should be opaque about one-third up the side when you flip it. It will finish cooking off heat in 2-3 minutes.