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Crispy Skin Salmon

This dish features a perfectly seared salmon fillet with irresistibly crispy, golden skin. By choosing the right high-smoke-point oil and mastering the searing technique, you achieve a crackly exterior while keeping the flesh tender and moist. The result is a visually appealing, restaurant-quality meal with a satisfying crunch in every bite.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Course: Main Course
Cuisine: Various
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 fillets salmon fillets preferably with skin on, skin dry and shiny
  • 1-2 tablespoons high-smoke-point oil such as canola or grapeseed
  • to taste salt and pepper for seasoning

Equipment

  • Heavy skillet (cast iron preferred)
  • Fish spatula
  • Paper towels
  • Small bowl of high-smoke-point oil

Method
 

  1. Pat the salmon fillets dry thoroughly with paper towels, especially on the skin side, to remove excess moisture. This step is key for achieving that perfect crisp.
  2. Season both sides of the fillets generously with salt and pepper to enhance flavor.
  3. Heat your heavy skillet over medium-high heat until it just begins to shimmer, about 2-3 minutes. The pan should be hot enough that a drop of water sizzles upon contact.
  4. Add about 1-2 tablespoons of high-smoke-point oil to the pan, swirling to coat the bottom evenly. Wait until the oil shimmers and just starts to smoke slightly, indicating it's hot enough.
  5. Carefully place the salmon fillets skin-side down into the hot oil, pressing gently with a spatula for 10 seconds to ensure contact and promote even searing. You should hear a satisfying sizzle.
  6. Cook the fillets undisturbed for 4-5 minutes, watching as the skin turns a deep golden brown and crisps up. The fish will start to release easily from the pan when ready to flip.
  7. Gently flip each fillet with a fish spatula, then cook flesh side down for another 2-3 minutes. The skin should remain crackly and golden, while the flesh becomes opaque and flaky.
  8. Check for doneness by pressing gently on the flesh—if it flakes easily and is firm but moist, it’s ready. Remove from heat and let rest for 2 minutes, skin side up, to lock in moisture and keep the skin crispy.
  9. Serve immediately, skin side up, to enjoy that crisp, crackly exterior with tender, juicy flesh inside. A squeeze of lemon or a drizzle of fresh herbs makes a perfect finishing touch.

Notes

Ensure the salmon skin is thoroughly dried and the pan is properly heated for optimal crispiness. Patience during searing is key—resist the urge to move the fish too soon.