I mean you can, but that wastes the skin. Crispy salmon skin is one of the great pleasures of the world, and if you're steaming or poaching, the skin just gets soggy.
Crispy skin's good but you have to just like, let it sit. The fish will stick but just don't touch it otherwise the skin will rip. It'll release itself from the pan once it's ready to flip. You basically cook the fish 80% of the way skin side down, then the last 20% flesh side down.
yea, that's more or less how I do it, but in reverse so i get a good flat even sear on the non skin side. I just always removed the skin, sometimes partway through once it doesnt rip, sometimes dont bother until im done.
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u/Spirited_Ad_2697 11h ago
Bro you were nearly there just instead of putting paper towels on it just put it in a pan and fry it my guy