Food - News
How To Marinate Salmon For The Crispiest Possible Fish
By SANA ROGER
Salmon skin has antioxidant benefits and has the highest concentration of omega-3 fatty acids of the whole fish. Keeping the skin on your salmon preserves the fish's oils and nutrients, elevates its flavor, and makes it incredibly succulent; the secret to this success lies in the right marinade.
An oil-based marinade will keep the fillet juicy on the inside and crispy on the outside as the elements of the marinade slightly soften the proteins in the salmon while also sealing in moisture. The extra fat also helps the skin crisp up — just avoid marinades with a high water content, as they can prevent the skin from crisping.
You can use any oil-based marinade depending on the flavors in your dish, like coconut oil for a Vietnamese-inspired taste, or olive oil for Mediterranean. Don’t marinate for longer than 30 minutes, as the acid can render the meat textureless, don’t score the meat, as it can dry it out, and always cook skin-side down first for maximum crispiness.