The important thing to crispy-skinned salmon (or any piece of skin-on fish) is patting it dry and beginning it skin-side down in a chilly nonstick skillet. Because the skillet heats up, the pores and skin begins to expel a few of its fats, and after 10-ish minutes, you are left with evenly golden brown, shattery pores and skin that is been fried in its personal fats. With regard to the garlic-peanut crackle sauce, keep in mind that it needs to be spicier and saltier than you are snug spooning straight to the face as a result of it is finally going to be served with a fatty piece of fish and a pile of coconut rice. Do not maintain again.
