The secret to making crispy salmon skin is by searing skin side down and cooking it until 60 to 70% cooked. Made with my favorite spices, this salmon tastes much better than any other marination I’ve tried cooking with. Serve with coriander-lime rice and chili oil, Perfect.<br /><br />To make this pan seared salmon, you’ll need : <br />salmon<br />1/2 tsp sumac<br />1 tsp za'atar<br />coriander leaves<br />1 lime<br />white rice<br />and chili oil
