Crispy-Skin Salmon with Brown Butter and Chile Vinaigrette Recipe - Los Angeles Times
The secret to cooking salmon to get a crispy skin? Don't touch it.
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Ingredients
- 2 skin-on salmon fillets (6 to 8 ounces each)
- 1 tablespoon crushed red chile flakes
- 1/4 cup red or white wine vinegar
- Vegetable oil or any other neutral-flavored oil, for brushing
- Kosher salt
- 1 tablespoon minced shallot or yellow/red onion (or 2 tablespoons thinly sliced scallion whites)
- 3 tablespoons unsalted butter
- 1 almond-size garlic clove, minced (optional)
- Freshly ground black pepper
- Finely chopped flat-leaf parsley or cilantro, or thinly sliced scallion greens, to garnish
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