COOKING ON DEADLINE: Salmon with Tarragon Vinaigrette - Virginian-Pilot

COOKING ON DEADLINE: Salmon with Tarragon Vinaigrette - Virginian-Pilot

Virginian-Pilot

COOKING ON DEADLINE: Salmon with Tarragon Vinaigrette Virginian-Pilot 2) If you are cooking the fish with the skin on, you can get that pan screaming hot before you add the fish, and when the skin hits the pan it starts to crisp up immediately. It then stays crisp and delicious and great to eat. Soft fish skin: not good ... and more »