Best 4 Chuckwagoncookies Pan Seared Crispy Skin Salmon Recipes

In the realm of culinary art, where flavors dance and textures harmonize, a dish emerges that captivates the senses like no other: the chuckwagoncookies pan-seared crispy skin salmon. This delectable creation combines the rustic charm of the Wild West with the refined elegance of modern-day gourmet cuisine, resulting in an epicurean masterpiece that will tantalize your taste buds and leave you craving for more.

Let's cook with our recipes!

CHUCKWAGONCOOKIE'S PAN SEARED CRISPY SKIN SALMON

ChuckWagonCookie's Pan Seared Crispy Skin Salmon image

The blend of spicy and citrus puts this salmon into ChuckWagon Cookie's "best of" category! Durkee makes a Citrus Rub which is great, but hard to find. So for the Citrus Spice Mix, use some lemon pepper, dried orange peel, salt, sugar, a bit of dill, dried garlic and dried onion.

Provided by ChuckWagonCookie

Categories Oven

Time 2h10m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

2 (6 ounce) salmon fillets, skin on (about 6-8 oz each)
5 tablespoons olive oil
1 tablespoon cajun seasoning
1 tablespoon citrus mixed spice (see recipe description)
1 small garlic clove, sliced very thinly
1 shallot, sliced very thinly
5 grape tomatoes, sliced thinly. (Roma finely diced works too)
1 teaspoon lemon juice

Steps:

Mix the Olive Oil, cajun spice mix and citrus mix together well and let sit for 20 minutes to let flavors be absorbed by the oil. Mix in the lemon juice.
Smear onto the flesh side of the salmon, place both together skin side out in plastic bag and marinate in refrigerator for up to 4 hours.
Place cast iron or oven safe heavy bottom skillet over high heat, with no oil.
Preheat oven to 425 degrees.
Meanwhile, remove salmon from marinade. Feel free to add a light coat of cajun and citrus spices. Dot the fleshy side with the sliced shallot, garlic and tomato.
When skillet is very hot, add a light coat of vegetable oil. If it smokes, it's hot enough.
Place salmon skin side down in skillet and let it cook for 2 1/2 minutes.
DO NOT move it or bother it -- just walk away and let it cook.
After 2 1/2 minutes, place skillet in preheated oven and let cook until internal temperature of the salmon reaches 132 degrees. Remove from oven and let rest for about 5 minutes.
Goes well with pasta or rice!

PAN-SEARED CRISPY SALMON

Pan-Seared Crispy Salmon image

Provided by Food Network

Number Of Ingredients 9

Ingredients

4 6-ounce salmon filets, with skin
Kosher salt
3 tbsp olive oil
1 tsp minced garlic
2 tbsp diced shallot
1 large leek, white part only, washed well and diced
1-1/2 cups shelled fresh cannellini beans, cooked
2 cups white wine
1 tsp unsalted butter

Steps:

1. Season the fish on both sides with salt and pepper. Heat 3 tablespoons of the olive oil in a saute pan. Place the salmon, skin-side down, in the pan and cook (without moving the fish) until the skin is crispy, about 4 to 5 minutes. Reduce the heat, turn the salmon, and continue to cook for another 3 to 4 minutes.
2. Meanwhile, heat the remaining tablespoon oil in another saute pan over medium heat. Add the garlic, shallots, and leek; saute for 3 to 5 minutes until the leak begins to soften.
3. Add the cannellini beans and the wine; bring to a gentle simmer. Add the butter. Season to taste with salt and pepper.

CRISPY SKIN SALMON

Crispy Skin Salmon image

Most people hate salmon skin and discard it (raises hand, no judgement here) but cooking salmon in a searing hot cast iron skillet allows for a crispness that may just tempt you to clean your plate!

Provided by thedailygourmet

Time 25m

Yield 4

Number Of Ingredients 5

Ingredients

1 tablespoon salted butter
1 tablespoon olive oil
1 (1 pound) fillet skin-on salmon
2 teaspoons Greek seasoning (such as Cavender's®)
2 tablespoons chopped pecans

Steps:

Set a cast iron skillet over high heat. Add olive oil and butter. When butter melts, swirl the skillet to combine oil and butter.
Sprinkle salmon fillet with Greek seasoning. Carefully add fillet to skillet and reduce heat to medium-low. Cover skillet with a tempered glass lid and cook until salmon flakes easily with a fork, about 12 minutes.
Add pecans to the skillet and toast lightly, 1 to 2 minutes.
Remove salmon from skillet and serve immediately topped with pecans.

Nutrition Facts : Calories 264.4 calories, Carbohydrate 1 g, Cholesterol 63.4 mg, Fat 19.7 g, Fiber 0.4 g, Protein 20 g, SaturatedFat 4.7 g, Sodium 311.5 mg, Sugar 0.1 g

CRISPY SKIN SALMON

Crispy Skin Salmon image

The new year is always a perfect time to try something completely new. I'm posting it here so I don't lose it...sounds interesting! The cook times are estimates ... times weren't available on the website.

Provided by marisk

Categories Vegetable

Time 1h

Yield 2 serving(s)

Number Of Ingredients 22

Ingredients

1 cup brown rice
1 teaspoon olive oil
2 cups water
1 lime wedge, juice
1 garlic clove, smashed
3 teaspoons fresh cilantro, chopped
1 teaspoon extra virgin olive oil
2 cups edamame, shelled, blanched, and cooled
1 1/2 teaspoons ground cumin
1/8 cup onions, finely minced or 1 shallot
1 garlic clove, chopped
salt and pepper
2 tablespoons extra virgin olive oil
10 ounces salmon fillets, skin on
salt and pepper
2 tablespoons parsley, chopped
1 garlic clove, chopped
1/2 teaspoon red chili pepper flakes, crushed
1/2 teaspoon dried oregano
3 tablespoons distilled vinegar
1/4 cup extra virgin olive oil
1 pinch salt

Steps:

RICE:.
Place the rice and oil in a rice cooker.
Mix well. Add in the water, lime juice and garlic clove.
Cook according to manufacturer's instructions.
After cooking, let rice sit for 20 minutes and stir in cilantro.
EDAMAME:.
Heat the olive oil to the smoking point in a pan.
Add in the edamame and let it sit for 1 minute.
Add in the shallots and garlic and cook for 2 minutes.
Season with salt and pepper.
SALMON:.
Heat the oil to just smoking in a pan.
Season the flesh side of salmon with salt and pepper.
Place the filet in he pan skin down.
Let it cook for 5 minutes. You should see the oil sizzling and the flesh cooking from the bottom up.
When the flesh looks like it has cooked about half the way up, flip the fish over and cook for 20 seconds.
Remove.
CHIMICHURI SAUCE:.
Combine ingredients together and use as a garnish on meats, poultry and fish.

Nutrition Facts : Calories 1305.5, Fat 70.5, SaturatedFat 9.6, Cholesterol 72.9, Sodium 235.2, Carbohydrate 104.2, Fiber 15, Sugar 1.5, Protein 69.4

Tips:

Use fresh, high-quality ingredients for the best flavor and texture.
Don't overmix the cookie dough, as this will make the cookies tough.
Chill the cookie dough for at least 30 minutes before baking to help the cookies hold their shape.
Bake the cookies until they are just set around the edges but still soft in the center.
For crispy-skin salmon, make sure the salmon is patted dry before searing.
Sear the salmon skin-side down in a hot skillet until the skin is crispy and golden brown.
Finish cooking the salmon in the oven until it is cooked through but still moist.
Serve the salmon with your favorite sides, such as roasted vegetables, rice, or quinoa.

Conclusion:

These recipes are a delicious and easy way to enjoy a home-cooked meal. The chuckwagon cookies are a classic treat that is perfect for any occasion, while the pan-seared crispy-skin salmon is a healthy and flavorful dish that is sure to impress your guests. With a little planning and effort, you can create a delicious and memorable meal that everyone will love.