How to Score Salmon for Perfectly Crispy Skin Featuring the 6" Kiritsuke Utility Knife
There’s something undeniably satisfying about the crackle of perfectly crisped salmon skin. Whetheryou're preparing anelegantly plated dinner or a weeknight treat, scoring your fish properly is the secret to achieving that golden, crisp finish.
Why Scorethe Skin?
Scoring fish helps:
Prevent curling during cooking
Ensure even heat distribution
Maximize surface area for crisping
Allow seasoning and marinades to penetrate the skin
Directions:
Pat the salmon skin dry with a paper towel to remove moisture. This helps ensure a clean, safe cut.
The6"Kiritsuke Utility Knife offers a razor-sharp edge with a slightly curved belly—perfect for controlled scoring without tearing the flesh.
Hold the knife at a 45-degree angle and score the skin in parallel lines, about ½ inch apart. Avoid cutting into the flesh—just the skin and first layer of fat.
Salt the skin side well to draw out moisture and aid crisping.
Place the fillet skin-side down in a hot, lightly oiled pan. Press gently with a spatula to keep contact and let the heat do the work. Don’t flip too early—give it 80% of the cooking time on the skin side.
Once crispy and golden, plate your salmon over seasonal vegetables, grains, or greens. The scored skin adds a beautiful texture and visual flair to any dish.
Why Choose the 40th Anniversary Kiritsuke Knife?
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Precision Japanese craftsmanship
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Sleek handle for comfortable grip
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Ideal for both slicing and intricate prep work
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A limited-edition design to celebrate 40 years of excellence
Ready to sharpen your skills?
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