Crispy Skin Salmon with Béarnaise Sauce

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Did you know you could eat the skin of salmon? Wait, can you eat the skin of any fish?? I really have no idea and knew nothing of this fact until recently. And the only way I will ever eat salmon now is with the skin nice and crispy. That’s just a fact.

Our house has literally been invaded by moths. They’re everywhere. EVERYWHERE. I’ll walk outside and it’s a scene from The Birds. But with moths. Like Lord of the Flies, but with moths. I always expected that book to have more flies in it. But that’s besides the point. Moths have made a nest, if that’s what they make, and probably have laid 1 billion egg babies. Whatever they do. I about had a panic attack last night because everywhere I turned, a moth was there to try to slip in my mouth. No, none of them made it in my mouth, but that’s a fear of mine. Straight up fear. At one point, I sat down on the toilet, pulled at the toilet paper and BOOM, moth. The stress gave me a zit. A big one. The fiancé finally saved my sanity by getting cedar spray or some weird crap like that and spraying it all around our house. He said he had never seen so many moths fly out. I’ve seen three since them and I hate those three with all my being.

The worst part of this all is that most of these moths have been making a home in our garage. The place our new couch has also been living for a couple days. Ya see, the fiancé was out of town this past weekend and our couch was finally delivered after ordering it 3 months ago. It doesn’t make much sense that it took so long. They said it was “custom” but how is it custom if we just chose from one of the swatches they had available? Doesn’t make sense. Whatever. We spent a crap ton of money in hopes of a couch that lasts forever, which took forever to get, then once was delivered, wouldn’t fit through our door. Damn the world. The thing is, it will fit if we take the door off the hinge. But I can’t do that by myself. Or move the couch by myself. So our beautiful new couch is sitting in our dirty garage, creating a home for moths and their gross lives. AHHHHHHHH.

I can’t believe I just talked about moths for an entire 2 paragraphs. Get your life together, Juli. Here’s the thing, my mind feels so free right now!! It’s just going crazy. Just over the weekend, I turned in my third cookbook for good. I’ve said that I’ve turned it in a billion times, but there is so many different “turn in” stages. You turn in the manuscript, you turn in the edits, you turn the edits for the 5th time, then it goes through all kinds of other steps before I say, “Cool. Let’s do this.” And then it finally goes to print. It has gone to print! And I love it so damn much. I’ve created two cookbooks, my first one in 2013, second one in 2014 and this one is by far my favorite. I seriously put my heart and soul into this book. So much time and preparation went into it while working with Bill and Hayley of Primal Palate since they photographed the whole book while letting me live at their house. So cool. But anyways, I feel so damn free right now that I already have made 3 recipes for the blog. Ready to get back to posting AT LEAST 3 recipes per week! So fun! Better get hungry b*tches! Wait, you’re not a b*tch!! Sorry, just excited.

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Crispy Skin Salmon with Béarnaise Sauce

  • Yield: 4 1x
Scale

Ingredients

For the veggies

  • 2 tablespoons melted ghee
  • 1 bundle of asparagus, end cut off
  • 1/4 teaspoon garlic powder
  • pinch of salt
  • 4 cups spinach

For the salmon

  • 1 tablespoon ghee
  • 4 salmon filets (11 1/2 pounds)
  • pinch of salt

For the béarnaise

  • 3 egg yolks
  • 1 tablespoon lemon juice
  • 1 medium shallot, sliced
  • 1/2 teaspoon salt
  • dash of black pepper
  • 1/2 cup melted butter or ghee
  • 1 tablespoon finely chopped fresh tarragon

Instructions

  1. Preheat oven to broil. Line a small baking sheet with aluminum foil and place asparagus on the sheet, pour over 1 tablespoon of melted ghee and sprinkle with garlic powder and salt. Toss to coat and then set aside.
  2. Place a large cast iron skillet over medium-high heat. Let skillet get very hot then add 1 tablespoon of ghee then place pieces of salmon skin side down on the hot skillet. The skin should sizzle as you place it on the pan, that’s how you know it’s hot enough. Let the salmon cook for 7-8 minutes or until the edges begin to become white and the salmon has cooked halfway through.
  3. Place both of the baking sheet with asparagus and the cast iron skillet under the broiler and let cook for 4-5 minutes, until salmon is cooked through and flaky.
  4. While salmon and asparagus cook, place 1 tablespoon in a medium skillet over medium heat, add spinach and a pinch of salt and let cook down until wilted.
  5. While the spinach cooks, make the béarnaise: place egg yolks, lemon juice, shallots, salt, and pepper in a blender and blend for 15 seconds.
  6. Then turn blender on and slowly pour melted ghee into blender. Mixture will thicken up. Once all ghee has been used and mixture is thick, about 30-45 seconds, add in tarragon and pulse to combine.
  7. Place salmon on top of wilted spinach, top with asparagus and spoon béarnaise sauce on top.
  8. Now you eat it and love crispy skin so so much!

PaleOMG Crispy Skin Salmon with Bernaise Sauce

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Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.

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26 thoughts on “Crispy Skin Salmon with Béarnaise Sauce”

  1. I think one of my favorite things about your blog is how there’s zero intro to your recipes and instead just hilarious ramblings and stories that make me crack up every time and then BAM. Delicious recipe. Nothing beats crispy salmon skin!

  2. I seriously always took the skin off before cooking any fish. I don’t like the looks of it and I never ate it. I will reluctantly try this recipe and try something new. (Picture me pinching my nose with the fork going in mouth…..LOL)

  3. I used to live in Idaho and we had moth invasions, too! I used to think it was like some surreal horror movie that I was stuck in. I would turn off all of the lights in the house except for one room to attract all of them moths into that room, then I’d get the extension hose from the vacuum and suck them all up! Morbid, I know, but it worked!

  4. This looks stupid good. And that bearnaise sauce…think I am going to have to make up a big batch and put that sh*t on everything.

  5. I hate moths – like seriously FLIP out when they’re in the house or nearby… it is an irrational fear, but I straight up get sweaty thinking about it. What is this magic of cedar spray??

    1. i don’t know exactly because i didn’t buy it, but moths hate cedar so you can get a spray with cedar in it and as soon as you spray it, they get the hell out of there

  6. Everything i ever wanted!!!! Always a joy when the skin gets nice and crispy – it’s been hit and miss, good to know there’s a method. suggestions for someone who doesn’t own a cast iron? would it work to just transfer the salmon from the frying pan to a cookie sheet in the oven?

  7. Juli – you are fantastic! I love your recipes and your ramblings – a new R&R!

    Moths hate lavender (now you KNOW they’re stupid). I always put some essential oil with my winter clothes when I put them away, the oil keeps the moths away and then the clothes smell loverly when I take them out again.

  8. Leslie Collins

    This looks amazing!! I can’t wait to make this. We’re having a serious moth infestation here in Crested Butte- we’ve killed over 100 in the week we’ve been here and there are still ones in the high windows we can’t reach! I’m like you- I hate ’em!!

  9. I saw this recipe post on your blog and my first thought was “wait, can you eat the skin?!” and then I read the first line of the post and instantly crack up.

    I’m going to definitely make this dish this weekend. I am especially excited about the Bernaise sauce! I just love your recipes, and your blog!

  10. I heard you on the Low Carb Paleo Show podcast the other day and you are such an inspiration. Off topic I know but after hearing you talk about cross-fit I am really keen to give it a go!

    Back to the recipe and what an awesome recipe it is. I love your béarnaise sauce. I have a nice buttery Hollandaise sauce that would go well too (http://wp.me/p4DO8O-31) – hope you don’t mind me posting the link?

    Looking forward to your new cook book!

  11. I made this recipe last night, only I used Ling Cod I caught in Port Hardy, Vancouver. Next time I’ll let those babies sizzle in the butter a few minutes longer & put ’em under the broiler for about 2 min. The Hubbs looked at me like I had 5 heads when I said, “Yes. Eat the skin. You eat chicken skin. Fried pork Rinds from convenience stores (yuk). Apple peel. Un-blanched almonds. It’ll be OK.” & it was! Love love love crispy fish skin now! I wish I could post a pic of it. It’s a truly beautiful meal.

  12. Okay, first time here… I heard ‘bearnaise sauce’ somewhere, and I thought “I just got a giant fillet of fresh Salmon for like $6 (2.54Lbs) on sale, but I need to cook it (or freeze it, but blegh to that) before it goes bad… I cooked three pieces in my $30 Sous Vide solution, and have three left, vacuum sealed with olive oil, fresh rosemary and fresh thyme, with a little ground peppercorn, and i Google ‘bearnaise salmon’, and BAM! Here I am! Absolutely lost myself in your splendid, not splendid story of evil moths (any creature on more than four legs, NOPE!)…

    Anyhow, I have to say, I am quite surprised by the fact that you’ve written now three cookbooks and had no idea that you could eat salmon skin… I’ve been cooking salmon for some five years only, and the very first time, which was purely an experiment, I didn’t even hesitate, if it’s attached, it’s edible is mostly my motto on meats… lol

  13. Wow I cannot believe I just now found and tried this recipe! My husband loved the crispy skin and sauce. Could have fooled him that it took hours to make because of how decadent it was (even though it took less than 30 minutes!) Thank you for sharing!

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