Lee Won-il's Crispy-Outside, Tender-Inside Salmon Steak

Name: Lee Won-il's Crispy-Outside, Tender-Inside Salmon Steak
Cook time: 15 min
Total time: 15 min
Yield: 1 servings
Cuisine: Korean
Ingredients: 1 fillet of salmon steak (about 180–200g); a pinch of salt; generous amount of cooking oil (canola oil or other neutral oil); 1.5 tablespoons of butter

A classic salmon steak cooked to perfection with a crisp, biscuit-like skin and moist, tender flesh.

15 min Difficulty Normal Meat & mains

Main ingredients

salmon butter

Ingredients needed 1 servings

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salmon butter

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1 fillet of salmon steak (about 180–200g)

a pinch of salt

generous amount of cooking oil (canola oil or other neutral oil)

1.5 tablespoons of butter

Recipe

Make fine, close incisions into the skin side of the salmon fillet to prevent curling. Be careful not to cut all the way through to the flesh.
Sprinkle salt generously only on the flesh side after removing moisture. (Do not apply salt to the skin, as it releases water; also skip pepper, as it can burn easily at high heat.)
Heat a pan over high heat and add a generous amount of cooking oil. When the oil develops wrinkles and just begins to smoke, place the salmon skin-side down.
Immediately reduce the heat to medium-low, and gently press down with a spatula or spoon to keep the fish flat and prevent the skin from curling.
When you see the flesh turn white from the bottom up to about one-third to half of its thickness, tilt the pan and use a spoon to continuously pour the hot oil over the salmon surface.
In the final step, add butter to the pan and let it foam. Then evenly drizzle the foamed butter over the entire salmon, cooking for about 5 minutes until the inside is fully tender and cooked through.

Make fine incisions in the salmon skin and season only the flesh side with salt.
Heat a pan with plenty of oil and sear the salmon starting with the skin side.
Lower the heat and when the flesh is about halfway cooked, continuously pour hot oil over the salmon.
Add butter, create foam, and evenly coat the salmon with the foamed butter while cooking until the inside is fully tender.

Cooking tips

Use a neutral-tasting oil such as canola or grapeseed oil instead of strongly flavored olive oil, so the natural richness of the salmon and the butter aroma remain prominent.
Pepper may burn and become bitter if cooked at high heat for too long, so we recommend adding it to taste only after cooking is complete.

Recommended for

Those who want to successfully make a premium, restaurant-quality fish steak at home with a crispy exterior and juicy interior.
Those who want to enjoy the rich, buttery flavor of salmon without any fishy taste.

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