CRISPY SKIN SALMON
Recipe by Chef Keller
Prepared at King Salmon Lodge
For the salmon: Four (6- to 8-ounce) center-cut salmon fillets
Kosher salt and freshly-ground black pepper
1 tablespoon olive oil
Juice of two lemons
Cook the salmon:
Season both sides of the salmon fillets with salt and pepper.
In a large sauté pan over moderate heat, warm the olive oil until hot but not smoking. Add the salmon, skin-side down, and sear until golden brown. Flip the salmon over, sear for about 10 seconds and then immediately flip the salmon over again so that the skin is facing down.
Transfer the salmon to the oven at 350o to finish cooking for about 5 minutes. Squeeze the lemon juice over the salmon.
To serve: Place a salmon fillet in the center of each of four plates. Arrange with accompaniments.
King Salmon Lodge
165 Alaska Peninsula
King Salmon, AK, 99613