A French chef has revealed that the secret to perfectly crispy skin and a juicy, flavourful salmon fillet lies in one simple ingredient found in every kitchen: salt. Géraldine Leverd, a French chef, recommends spreading salt over both sides of the salmon fillet just 10 minutes before cooking to achieve optimal results.
The Science Behind Salting
According to Leverd, salting the salmon in advance draws out excess moisture from the skin, allowing it to sear much better and become perfectly crispy. She learned this technique in a Japanese cooking class and emphasizes that it enhances both texture and flavour. The salt not only seasons the fish but also eliminates surface odour and dampness, letting the pure taste of the salmon shine through.
Ingredients and Method
For two servings, you will need two salmon fillets, one tablespoon of olive oil, salt and pepper, and optionally two tablespoons of butter for finishing. Start by removing the salmon from the fridge about 15 minutes before cooking. Pat the skin dry with kitchen paper until thoroughly dry, then season both sides with salt.
Heat the olive oil in a pan—preferably cast iron or non-stick—until it shimmers. Leverd advises that cast iron distributes and holds heat exceptionally well, resulting in a crisper skin. Place the salmon fillets skin-side down in the hot pan and press gently with a spatula for about 30 seconds to keep the skin flat. Cook for four to five minutes on the skin side without disturbing the fish.
Reduce the heat, then gently turn the salmon over. If desired, add butter and spoon the bubbling butter over the fish for one to two minutes, or leave it to cook undisturbed. Season with pepper to taste. Finally, remove the salmon from the pan and let it rest for two minutes on a warmed plate before serving.
Leverd notes that pepper and fine herbs should be added only at the end of cooking to prevent burning and bitterness. This simple technique ensures a moist interior and a crispy exterior every time.
