The key to crispy-skinned salmon (or any piece of skin-on fish) is patting it dry and starting it skin-side down in a cold nonstick skillet. As the skillet heats up, the skin begins to expel some of its fat, and after ten-ish minutes, you’re left with evenly golden brown, shattery skin that’s been fried in its own fat. With regard to the garlic-peanut crackle sauce, bear in mind that it should be spicier and saltier than you’re comfortable spooning straight to the face because it’s ultimately going to be served with a fatty piece of fish and a pile of coconut rice. Don’t hold back.
