It’s the secret behind these crackly-skinned salmon bites.
All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission.and chilled fillets, we’ve journeyed far and wide to help you achieve restaurant-level crackly skin and flaky, tender flesh—without treating your favorite t-shirt to a Jackson Pollock-style splatter of oil.rely on the stovetop, and with it a watchful eye for doneness.
Humble mayonnaise, at its essence, is “just protein and fat,” says associate food editor Kendra Vaculin. “It promotes quick browning, works like a nonstick coating to help release fish from the sheet pan, and helps seasonings penetrate better.” Covering your fish in a layer of mayo before popping it in the oven is a foolproof method for ensuring a crispy armor and a flavorful, tender interior. Any mayo you have stocked in your pantry will suffice—if you’re arecipe. After cutting a fillet into cubes, you’ll coat the bites with mayo and a pinch of cayenne pepper before tossing them under the broiler, skin side up, for a quick stint.
Paired with slender medallions of pickled cucumbers and half-moons of avocado over a bed of fluffy rice, Kendra’s crispy salmon bites are a 10-minute ticket to dinner. Our trusty mayo comes into play again as a finishing flourish, laced with Rice isn’t the only acceptable venue for these crispy cubes—far from it. You can just as easily tuck them into tacos, toss them into a leafy salad, or lay them over a bowl ofSo when next Tuesday night rolls around, and you’re stumped on supper, reach for that jar of mayo in your fridge door. It’s a one-step marinade waiting to happen.
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