Others Sponsored

Crispy Skin Salmon with Pomegranate Maple Balsamic Glaze

Yum
Normally the husband and I don’t fancy eating salmon skin. But when I served this up, the skin was the first thing on the plate that was gone! The husband commented that he loved how crispy and tasty the skin was! Crispy skin with great tasting wild King Salmon paired with a sweet and slightly tart glaze, this is going on my personal favourite list. 
 
I love how quick it was to put everything together, and the preparation work was a breeze. I chose to juice my pomegranate fresh from the fruit but please feel free to use ready made juices. Once again, the salmon was kindly provided by The Alaskan Guys who have proven to know wild caught Alaskan seafood! 

Check out their online store for wild caught Alaskan Crabs, Snow Crabs, Halibut, Cod, and of course the many different type of Salmon. Use code “Delishar5” for a 5% discount on your cart when you order. 

Crispy Skin Salmon with Pomegranate Maple Balsamic Glaze
Serves 2
Glaze adapted from America's test kitchen
Write a review
Print
Pomegranate Maple Balsamic Glaze
  1. 3-4 tbsp maple syrup (depends on how sweet you want it to be)
  2. 3 tbsp pomegranate juice from fresh pomegranate
  3. 2 tbsp balsamic vinegar
  4. 1 tbsp Dijon mustard
  5. 1 tsp corn starch
  6. Pinch of salt
  7. Pinch of cayenne pepper
Crispy Skin Salmon
  1. 350g to 400g salmon fillets, cut into 2 portions
  2. 1-2 tbsp olive oil
  3. Salt and pepper to taste
  4. 2 tbsp oil for pan frying
Pomegranate Maple Balsamic Glaze
  1. To get the seeds out of the pomegranate, cut it in half, and use a wooden spoon to knock the seeds out into a bowl.
  2. Juice it by squeezing the juice out from the seeds. I used a masher then strain it to get the juice.
  3. Reserve some seeds for garnishing.
  4. Whisk all the ingredients together and bring it to a boil in a heavy bottom saucepan over med heat.
  5. Lower to simmer until glaze consistency.
  6. Set aside until ready to use.
Crispy Skin Salmon
  1. Clean the salmon and make sure that salmon skin has no scales.
  2. Pat dry, with your fingers and thumb, roll salmon so you get a little c shape hump, and score the salmon skin crosswise with a sharp knife about 1/2 inch deep.
  3. Try to score the skin as close as possible to get extra crispy skin.
  4. Rub olive oil all over the salmon skin.
  5. Season generously with salt and pepper, get into the slits too!
  6. Turn and season the flesh side of the salmon.
  7. Heat pan on med heat high with oil.
  8. When oil is shimmering, add salmon skin side down, and hold it down for 3 seconds.
  9. Do not touch/move/flip fish, allow it to sear and cook for 2-3 mins, before checking.
  10. Flip salmon carefully and allow to cook for another 2-3 mins, or until done.
Delishar | Singapore Cooking, Recipe, and Food Blog http://delishar.com/
 

 

Serve with your choice of side.
I served mine with cauliflower mash, and sauteed spinach.

Print Friendly
Japanese Potato Salad
Sticky Date Pudding with Butterscotch Sauce

You Might Also Like

4 Comments

  • Reply
    MonuTeena RecipesPassion
    5 December, 2014 at 5:09 am

    wow very easy to make shar kay 🙂 i am coming 🙂 keep my share 😀

  • Reply
    Julia Al Arab
    9 December, 2014 at 12:34 am

    It looks really delicious! Can't wait to try it!

  • Reply
    Zoe
    29 August, 2016 at 10:22 am

    Hi Sharon, thanks for sharing your yummy recipe. Thinking of replacing honey with mapls syrup and balsamic vinegar with apple cider vinegar. Hope it works too?

    • Reply
      Sharon Lam
      29 August, 2016 at 9:01 pm

      Hi Zoe, you are most welcome. Yes, honey is a good substitute. However balsamic has a very distinct flavour. You can try with apple cider which is milder. 🙂

    Leave a Reply