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Epicurious
Bon Appétit

Crispy-Skin Salmon with Miso-Honey Sauce

By Lauren Stanek

4.3

(16)

A fillet of salmon served skinside up on top of fluffy white rice on a peachcolored plate
Photo by Chelsie Craig

The key to salmon fillets with crackly skin is to start it skin side down in a cold cast-iron pan—as the skillet heats, the skin slowly renders and crisps.

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