Additional Allergens/Modifications
Fish: sub Salmon for chicken or pork chops. Season the
meat with salt and pepper prior to cooking and then glaze.
Once cooked
Feel free to cook larger skin on-fillet to make it easier to prep and cook. Take your time and scrape off the moisture with your knife. This will really make crispy skin so much more enjoyable. When you add your salmon to the pan, press down on it for 10 or so seconds; this will make the skin not curl up and increase the chances of crispy skin. High heat does not equal crispy skin. You want to render out the delicious salmon oils. Depending on the size of your burner and the thickness of your salmon, medium to medium-high is a good temp. Now that you have worked so hard for that fantastic crispy skin, hold off on adding the glaze directly on top of it until you know the glaze is thick and ready. Keep in mind the glaze will get much thicker as it cools, so look for the consistency you want. The key to a perfect glaze is to watch it closely as it cooks to prevent it from burning. Adjust the chili powder according to your preference to make sure it's just right for your family.