Crispy Salmon is not a very popular recipe, as most people like to have their salmon without the skin. But when done right, the crispyness of the skin will balance itself perfectly with an aromatic wine sauce. 

The key to perfecting this recipe is to perfectly crisp up the salmon skin, but also perfectly execut the sauce. 

Getting a good crispy salmon skin: Very easy, but easy to mess up. You do not want to have to much of a high heat, or you will burn the skin, and it will give you a bitter unpleasant taste.

Instead cook the salmon on medium heat, and start by cooking the salmon skin side. The pan should be hot and have oil on it. Do not flip the salmon until it releases from the pan. You can verify if the salmon skin is ready by gently pressing on it. If the skin bubbles, it means it still has moisture (not crispy yet). It will release once the moisture is gone.

The sauce:

It is important to cook the sauce without the fish in the pan, or you will reintroduce moisture in the pan, which will ruin your crispy skin.

The secret to this sauce is to not burn the aromatics or butter. You want to first introduce the wine on the hot pan, a lot of steam should be released right away, then put butter, lots of butter. And then all the aromatics. The aromatics should cook in the wine and butter, and the texutre of the sauce should be velvetty.