Crispy Skin Salmon Meal Prep

How to cook the perfect salmon

Crispy Skin Salmon Meal Prep

This week’s lunch is all about mastering the art of pan-fried salmon with perfectly crispy skin. This method ensures a crackly, golden exterior and a tender, rosy pink interior. With simple seasoning and the right technique, you’ll nail this every time. Let’s get started!

Notes

• Salmon Cut: Use farm-raised salmon—it’s easier to cook due to the extra fat content.

• Hot Pan: Start with a hot pan to get that perfect crisp.

• Hands-Off Cooking: Don’t fuss with the salmon while it cooks. It will naturally release from the pan when it’s ready to be flipped.

Recipe

Ingredients

• 4 (6 oz) farm salmon fillets

• Salt and pepper (about ¼ tsp of salt per fillet)

• 2 Tbsp oil

Meal Prep Additions

• Steamed rice

• 2 English cucumbers, sliced into ribbons

• 4 carrots, sliced into ribbons

Directions

1. Prep the Salmon:

   • Pat the salmon fillets dry with paper towels. The drier the fillets, the crispier the skin will be.

   • Season with salt and pepper, using about ¼ tsp salt per fillet.

2. Heat the Pan:

   • In a medium pan, heat 2 Tbsp of oil over medium-high heat. Ensure the oil coats the bottom of the pan evenly.

3. Cook Skin-Side Down:

   • Once the oil is hot, carefully place the salmon fillets skin-side down in the pan.

   • Let the salmon cook undisturbed. The skin will crisp up, and the fillet will naturally release from the pan when it’s ready to flip.

4. Flip and Finish:

   • When the salmon releases easily, flip it over and cook for another 2 minutes until the center is moist and rosy pink.

5. Rest the Salmon:

   • Place the cooked salmon on a cooling rack, skin-side up, to maintain crispiness.

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Meal Prep and Assembly

1. Rice Base: Divide steamed rice into four meal prep containers.

2. Add the Salmon: Place one crispy skin salmon fillet in each container.

3. Raw Salad: Add cucumber and carrot ribbons as a fresh, crunchy side.

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Storage and Heating

• Storage: Keeps well in the fridge for 3-4 days.

• Reheating: Remove the cucumbers and carrots before microwaving. Reheat in two 30-second intervals to avoid overcooking the salmon.