We scored some beautiful Faroe Island Salmon. Keeping it simple and using a strong technique is a recipe for success with this one. We wanted to make sure we achieved a crispy skin, medium rare center, and simple flavour that mingles well with the natural flavours of the fish.
Obviously a job for Maple Mustard Hamonizer!
We learned a technique years ago from a source that I cannot remember now. But they seasoned the skin side liberally with salt and allowed the salt to naturally pull out any access moisture. Less water = crispier skin.
Enjoy this simple way to cook a fine piece of salmon.