Tuscan Salmon w/ Crispy Skin Print Email

4 Salmon fillets, skin on and scaled
Tony's Tuscan Grill Rub
1-2 TBS Picual olive oil

If you like crispy salmon skin, run a knife or scaling tool over the salmon to scrape away any remaining scales. If you don't plan to eat the skin, skip this step.

Season salmon with pinches of Tony's Tuscan Grill Rub, or your favorite Tony's seasoning blend. Preheat a heavy 12 inch skillet over medium high heat (roughly 340-360° F).

Add Picual olive oil, canola oil, or a combination of any olive oil and canola oil. When oil is shimmering hot, add salmon fillets flesh side down. Sear for several minutes to brown and cook about half way through. Swirl the pan from time to time to give the fillets plenty of exposure to the hot oil.

Carefully turn fillets over and repeat, cooking the salmon how you like - anywhere from medium rare to well done. Remove and serve with a drizzle of olive oil, a pat of butter or a pat of Tony's compound butter and a wedge of lemon. Makes a healthy meal with steamed veggies and rice. - Chef Michaelangelo (mick) Rosacci, Tony's Market.