When you order salmon in a restaurant, the skin is super-crisp and the salmon is just pink inside. Then you do it at home, and the skin is soft and soggy and the salmon is under-cooked or over-cooked. So here's what you need to know to pan-fry salmon like a chef.
from
http://www.stuff.co.nz/life-style/food-wine/77776108/How-to-cook-crispy-skin-salmon-like-a-chef
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