Salmon comes out with a 'crispy golden' crust when 1 thing is added

A food blogger shared a delicious garlic butter salmon recipe that he says even those who aren't too keen on salmon will love. In the recipe featured on Chris Collins' blog Don't Go Bacon My Heart, it shared a number of important tips to ensure that home cooks get their salmon fillets cooked perfectly before it is drenched in the "irresistible" garlic butter sauce.

One of the crucial steps that home cooks should use is one that is very common in the culinary world. The emphasised the importance of this step, revealed that doing it is important for two main reasons.

Chris wrote: "Dredging the fillets through seasoned flour is important for a couple of different reasons."

Dredging through flour is a cooking technique in which food is lightly coated with flour before being cooked, as part of a breading process or to thicken sauces. It creates a crispy crust when frying or baking, seals in moisture, and can add flavour or texture to a meal.

In this case, coating your fillets in flour will first, "help build up a crispy golden crust as you fry the salmon". It will then also be of use to the sauce, as "the crust will absorb the sauce and help it cling to the salmon".

Now that is out the way. Chris moved on to how the salmon should be fried to also give it a nice brown colour.

He wrote: "The main goal with frying salmon is to build up a golden crush on both sides. Don't worry too much about getting it perfectly cooked through, because you'll be adding it back to into the pan with the sauce to heat it back through.

"Another thing to focus on when frying is basting the fillets in butter, just wrap them in some goregous buttery goodness. This butter will also lightly brown, which adds a nice nutty flavour to the sauce."

For those who like the sound of the garlic butter sauce, making it couldn't be any easier. All you need is butter, garlic, stock and parsley, and then once you make it you can go ahead and add it to your pan fried salmon.

Method:

Step 1

Add two gloves of finely diced garlic to the pan you used to fry the salmon. Fry until it just begins to take colour. Pour in the 120ml of vegetable stock and scrap off any flavour off the pan. Add in 5 tablespoons of butter and whisk until it binds with the stock and turns it cloudy. Add parsley and a pinch of salt and pepper if desired.

Step 2

Simmer for a few mins, stirring as you go, until the sauce begins to thicken. Turn heat to low and add the salmon back in. Baste in the sauce to warm it through, then serve with more sauce and a squeeze of lemon juice. The sauce will thicken more as you baste the salmon.