Crispy Skin Pan Seared Alaskan Salmon

Funny story about salmon is I just started eating it probably 2 months ago. I got some from an organic meats monthly membership and ever since then I’ve made it probably 8 times. I’ve been buying it when it’s on sale and just vacuum sealing it to freeze it. It thaws really quickly so you can take it out in the morning and have a healthy protein to cook up after work. I never liked salmon at all. To me it was always so fishy tasting and SMELLING. I completely stayed away from it. I’m loving it now. Maybe it’s just that my taste has changed, maybe I realized how good it was for me, maybe the way I prepare it just takes away the fish flavor…..I don’t know what it is, but I’m SO happy I tried it. It’s a much meater fish and I think that’s why I enjoy it.

Here’s what I do to make my Alaskan salmon with the crispy skin. I’ve yet to make skinless salmon. I’m not really sure I ever will. I want those nutrients and the flavor of a crispy salmon skin, is delicious. Wow, I never thought in a million years I’d be saying that.

So, if you like salmon, this is probably a simple recipe for you. If you don’t like salmon or are on the fence about the flavor just TRY it. The simplicity of this recipe just makes the taste that much better. I know that doesn’t mike sense. Haha!! But just give it a try!

Crispy Skin Alaskan Salmon

Ingredients:
4- 5-6 oz Alaskan Salmon portions, skin on
1/2 T dried parsley
2 t salt
2 t pepper
2 t garlic powder
4 T salted butter, cut in slices
1 lemon, juiced
3 T olive oil

Directions: Heat a large skillet over medium high heat. Pat the salmon dry with a paper towel on both sides. Especially the skin side. (Note: A wet skin will not get crispy) Season both sides of the salmon with parsley, garlic powder and salt and pepper. (Add more seasonings to taste) Once pan is hot enough, add in olive oil and let heat 1-2 minutes.

Add salmon to the hot pan skin side down. I like to give it a little push to make sure the skin fully makes contact with the pan. Complete with all pieces of salmon. The cooking time is always going to depend on the thickness of your salmon. You are looking for an internal temperature of 145. You want the inside of the salmon to look translucent and pink at the same time. Lower the heat to medium.

I cook mine for about 10-12 minutes on skin side and about 7-8 minutes on the other side. The side with the skin should be cooked a little longer to make sure it’s done. You can use an instant read thermometer to check the temperature.

After you flip the salmon and have skin side up and after cooking for about 7 minutes you will want to add the butter and the juice from the lemon right into the pan. Make sure to not flip the salmon again or you’ll lose that crispy skin. Move the butter and lemon juice around to make sure it’s evenly coated on the bottom of the pan. Cook another 3-4 minutes. I like to brown the butter personally it give is a nice flavor. Watch to not burn it.

Once salmon is done, move to plates and drizzle a little lemon juice and any butter left from the pan over the salmon. Make sure it’s the side with no skin. Serve and enjoy! Let me know how you like this recipe!

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Buttery Garlic Baked Drumsticks

This week I’ve done my favorite chicken recipes! I have some I didn’t get to share again but maybe I’ll do chicken week again soon. As promised I have a NEW super simple chicken recipe to share. It’s sure to be a hit in your family!

This recipe is made with chicken drumsticks! Ok, let’s talk about the drumsticks for a minute here. Drumsticks are really just oversized chicken wing if you think about it. The drumsticks are bigger and have more meat on them therefore you don’t have to eat a dozen to feel fulfilled. Oh wait, you don’t eat a dozen wings? Must just be me? HaHa!

I have made drumsticks a lot lately and if you check out my Instagram feed (check to the left of this page to follow me on IG) you will definitely see a lot of different variations of drumsticks. I’ve made all different flavors from spicy, to bbq to lemon pepper and this one I’m sharing today is a simple Buttery Garlic flavor.

The good thing about drumsticks is you can usually find them at a very reasonable price. I’ve gotten for less than a dollar a pound at the big name box stores. I usually buy a huge pack and freeze them in portions. Remember chicken drumsticks don’t have a ton of meat on them, so make sure to plan accordingly an adult may need 2-3 drumsticks. Drumsticks only weigh about 4oz and only yield about 1-2 oz of actual meat.

My go to way to cook drumsticks or even chicken thighs to get that nice crispy skin is in that oven! I know a lot of people like to put them on the grill, which can also be done. I just prefer to oven bake them. The chicken always comes out super moist. I personally feel like the grill is so much less forgiving than the oven. You can’t come back from over grilled chicken.

When making the chicken in the oven you can do it 2 different ways. I’ve done it both, but now I pretty much do the way with the easiest clean up! You can place the chicken on an oven rack over a baking dish or deeper sheet pan. This helps keep the chicken from sitting in the fat while cooking and helps for even cooking all around. You can try to make it easier to clean up by covering the sheet pan or baking dish with foil. But we all know that even when you remove that foil from cooking chicken that pan will STILL be greasy and you will STILL need to wash it. Just do what I do and either COMPLETELY line a baking sheet with foil. I mean wrap that up completely. OR you can use disposable cookie sheets. You can buy a 2 pack at the dollar store! I know people may give me a hard time about that but honestly, busy people need some easy ides for quick clean up and I HATE washing pans from cooking.

Ok, I got side track, let’s get back to to the recipe.

Buttery Garlic Baked Drumstick

Ingredients:
6 chicken drumsticks
1/2 (4T) stick salted butter, melted
4 T garlic, minced or grated
2 t dried parsley
2 t onion powder
1 t salt
1 t pepper

Direction: Preheat oven to 400°. Pat dry the drums. Try and pull the skin over to completely cover the drum. Sometimes the skin starts to slide off or not cover completely.

In the bowl of melted butter, add in the garlic and parsley. Mix well and set aside. Grease the cooking pan with cooking spray. This will keep the chicken from sticking. Even if using the disposable pan, still spray it. Lay out the chicken on the baking pan and season with salt, pepper and onion powder.

Bake chicken in the oven for 35 minutes. Remove from the oven and brush butter mixture on the drumsticks and place back in the oven for another 8-10 minutes. (Note: Cooking times will vary depending on oven and size of drumsticks.) The chicken is cooked when it reaches an internal temp of 165°. Remember, the drumstick is the dark meat so it won’t be white in color like a chicken breast. Let set a few minutes and then enjoy with your favorite sides or a salad.

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