Cast iron salmon with pic

Clay Q

I like to use a cast iron pan for fish to get a buttery, crispy skin. Salmon is a natural for this method. Dome temp at 450, raised grid and pan on grid. Dump in two tablespoons of warm ghee and then lay the fish in. About 12-14 minutes later salmon is done with a crispy bottom skin. Tonights salmon had a light marinade then brushed with yellow mustard followed by cracked pepper. Anyone else like crispy fish skin?
Clay [p]

wdan

Clay Q,
I did some Copper River salmon tonight. Great fish...had no fishy taste at all. Served with simple butter with fresh chives and dried dill. Bought the fish at Copp's for twice the price of their regular salmon. And I get "complimented" with, "great fish, doesn't taste fishy at all." I've posted laments about this oxy moron before...it's just something that amuses me.[p]To your question, I've never even thought of eating the skin. The cooking method I learned was to actually use the skin side as a sort of heat shield to protect the fish from burning. I cook it without flipping, and when done, I use a thin metal spatula to separate the fish from the skin...leaving the skin on the grill surface and remove it the next day in one big dry crispy critter piece. I also always cook salmon with some alder wood smoke.[p]Are you talking about literally eating the fish skin, or creating a "skin" with your mustard rub? I would imagine the real skin to be quite rich.

Clay Q

WDAN,
The skin becomes something like chicken skin when crispy. The fat and blood layer between the skin and the flesh is not eaten, just the outside skin and then only a small amount. Like chicken, I can pull the skin off and leave the fat behind. It has a pleasant flavor and is traditionally eaten with whipped potatoes in our family. I guess because my parents ate it, I do to. Strange people do strange things. )[p]Yeah, at Copp's on Wisconsin,- Copper River is going for $16 dollars a pound and I'm told that a sale might be coming up. Time to get my foodsaver out.
Clay