Crispy Skin Salmon Secrets
A simple yet effective recipe for pan-seared salmon with irresistibly crispy skin and a perfectly flaky interior. Mastering a few techniques ensures a delicious and healthy meal.
Ingredients
- 2 medium salmon fillets skin-on
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 wedge lemon for serving (optional)
Instructions
- Pat the salmon fillets thoroughly dry with paper towels, especially the skin side. This is crucial for crispy skin.
- Season both sides of the salmon fillets generously with salt and black pepper.
- Heat the olive oil in a non-stick or cast-iron skillet over medium-high heat until shimmering. Ensure the pan is hot before adding the fish.
- Carefully place the salmon fillets skin-side down in the hot skillet. Press down gently with a spatula for the first 30 seconds to ensure even contact with the pan.
- Sear for 5-7 minutes, without moving, until the skin is deeply golden brown and very crispy. The fish should be cooked about two-thirds of the way up from the skin side.
- Flip the salmon fillets and cook for another 2-4 minutes, or until an internal temperature of 145°F (63°C) is reached in the thickest part of the fillet.
- Remove from heat and let rest for a minute before serving, optionally with a squeeze of fresh lemon.
Notes
Ensure salmon is very dry for crispy skin. Cook skin-side down for most of the time. Use a meat thermometer to ensure a perfect internal temperature of 145°F (63°C). A cast-iron pan works best for searing.