Main ingredients 🥩
salmonbutter
Lee Won-il's Crispy-Outside, Tender-Inside Salmon Steak
A classic salmon steak cooked to perfection with a crisp, biscuit-like skin and moist, tender flesh.
🙋 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
Ingredients needed 🛒1 servings
- 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.
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