The secret to making crispy salmon skin is by searing skin side down and cooking it until 60 to 70% cooked. Made with my favorite spices, this salmon tastes much better than any other marination I’ve tried cooking with. Serve with coriander-lime rice and chili oil, Perfect.
To make this pan seared salmon, you’ll need : salmon 1/2 tsp sumac 1 tsp za'atar coriander leaves 1 lime white rice and chili oil
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