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Crispy Skin Salmon

This dish features a tender salmon fillet with irresistibly crispy skin achieved through precise heat control and proper drying techniques. The key is a hot skillet and patience, which creates a crackly exterior while keeping the flesh moist and flaky. The final appearance boasts a golden, crackling skin paired with juicy, delicate fish.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Course: Main Course
Cuisine: Western
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 fillets salmon fillets preferably skin-on, fresh and bright
  • 1 tsp coarse sea salt helps draw out moisture and crisp the skin
  • 1 tbsp high-smoke-point oil grapeseed or canola preferred, neutral flavor
  • 1 lemon lemon for finishing, optional
  • to taste black pepper preferably freshly cracked

Equipment

  • Heavy skillet (cast iron or non-stick)
  • Fish spatula
  • Paper towels
  • Small bowl of oil

Method
 

  1. Pat the salmon fillets dry thoroughly with paper towels, especially the skin, until no moisture remains. This step is key to achieving maximum crispiness.
  2. Season the flesh side lightly with salt and black pepper, avoiding the skin to keep it crisp. Let it sit briefly while you prepare your pan.
  3. Preheat your heavy skillet over medium-high heat for about 2 minutes until it’s hot but not smoking. You’ll see a faint shimmer when it’s ready.
  4. Add a thin layer of high-smoke-point oil to the hot skillet, tilting it to evenly coat the surface. When the oil shimmers and just starts to smoke gently, it’s ready.
  5. Gently place the salmon fillets skin-side down into the skillet. Press down lightly with a spatula for about 10 seconds to prevent curling and ensure full contact.
  6. Cook the fillets without moving them for 4 to 5 minutes, until the skin turns a deep golden brown and releases easily from the pan. You’ll hear a satisfying crackle as it crisps up.
  7. Carefully flip each fillet over using a fish spatula, then cook the flesh side for an additional 1 to 2 minutes. The fish should be opaque and flaky, with the skin still crispy.
  8. Remove the salmon from the pan and place on a plate. Let it rest for 2 minutes—this helps the juices settle and keeps the skin crisp.
  9. Squeeze fresh lemon over the fillets and garnish with additional black pepper if desired. Serve immediately to enjoy the crispy skin and tender flesh at their best.

Notes

Ensure the skin is thoroughly dried and the pan is properly preheated for best results. Patience during searing is essential for achieving that perfect crackly skin.