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Crispy Skin Salmon

This dish features a perfectly pan-seared salmon fillet with a crackly, golden crust on the skin, achieved through careful drying and high heat. The main ingredients—salmon, salt, and oil—work together to create a tender, flaky interior contrasted by the crispy, textured skin. The final dish is visually appealing with a glossy, deep golden crust and moist, flaky flesh inside.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Course: Main Course
Cuisine: International
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 fillets salmon fillet skin-on, preferably wild-caught
  • 1 tsp coarse sea salt for drying and seasoning
  • 1 tbsp neutral oil canola, grapeseed, or light olive oil
  • 1 lemon lemon for finishing
  • to taste black pepper freshly cracked

Equipment

  • Non-stick or stainless steel skillet
  • Spatula
  • Paper towels
  • Fish spatula

Method
 

  1. Pat the salmon fillets dry thoroughly with paper towels, paying special attention to the skin to remove any moisture.
  2. Sprinkle a generous pinch of coarse sea salt evenly over the skin side of each fillet, then let them sit for about 5 minutes to draw out excess moisture.
  3. Preheat your skillet over medium-high heat for 2-3 minutes until hot, and then add the neutral oil, swirling to coat the surface evenly.
  4. Gently place the salmon fillets skin-side down into the hot pan, listening for a satisfying sizzle as the skin makes contact with the oil.
  5. Cook undisturbed for about 4-5 minutes, watching the skin turn a deep golden brown and crisp up, while the flesh begins to cook up the sides.
  6. Use a fish spatula to gently flip the salmon, then cook for another 2-3 minutes on the flesh side until opaque and just cooked through.
  7. Press lightly on the fillet with the spatula immediately after flipping to help the skin stay in contact with the pan, enhancing crispness.
  8. Remove the salmon from the pan and let it rest for a minute on a plate, allowing the juices to settle and the skin to stay crispy.
  9. Squeeze fresh lemon juice over the fillet and season with freshly cracked black pepper to brighten the flavors.
  10. Serve immediately, enjoying the crackly, golden skin and tender, flaky interior with your favorite sides.

Notes

Ensure the skin is thoroughly dried and seasoned for the best crackle. Patience during cooking helps achieve perfect crispiness. Resting the salmon before serving locks in moisture and maintains the skin's texture.