I finally figured out how to make my favorite prepared salmon in all of New York City! There’s nothing like the crispy salmon that Bar Pitti always serves and never fails- I’ve been trying to mimic this dish from that restaurant for ages.
Boneless 4 Salmon fillets skin on (you can use however many you’d like)
2 tbsp olive oil
Salt & Pepper
Preheat oven to 425 degrees F. If you have time, let the salmon come to room temperature, it will cook faster and more evenly that way.
Add one tbsp of olive oil on a skillet or pan on a burner over medium high heat for 3-4 minutes, till drops of water sizzle and bead on the surface when you sprinkle them. When water dries pour another tbsp of oil and swirl around the bottom of the pan to evenly coat. Oil will begin to smoke lightly after a moment or two.
Place salmon fillets gently into the pan, up to 4 at a time (depending on the size of your skillet), making sure not to crowd the pan. If using skin-on fillets, the skin should be facing upward, with fish against the pan.
Sprinkle the salmon generously with salt and pepper. Let the fish cook down on medium-high heat for about 10 minutes.
At this point, do not turn the salmon. Instead, transfer the whole skillet to the preheated oven. Let the salmon continue roasting in the oven for another 6-10 minutes.
When the salmon is done roasting, use an oven mitt to carefully remove the skillet from the oven.
Remove the fillets from the pan carefully with tongs, or a fish spatula and plate them crust-side up, and serve.
Note: Do NOT be afraid of oil will this recipe, if you don’t add it, your pots and pans can burn!
If you leave the fish on the pan, it’ll continue cooking- roast to your desired liking.