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Crispy-Skinned Pan-Seared Salmon

This recipe highlights the art of pan-searing salmon to achieve a perfectly crispy skin while keeping the tender flesh moist and flaky. Using a hot skillet, salt, high-smoke-point oil, and patience, it results in a visually appealing dish with crackling skin and succulent meat. The final appearance features a golden, crispy skin contrasting with a juicy, flaky interior.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2
Course: Main Course
Cuisine: Western
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 2 fillets salmon fillets, skin-on preferably fresh and dry
  • to taste generous sea salt for seasoning the skin and flesh
  • 1-2 tablespoons high-smoke-point oil (grapeseed or canola) shimmering and just starting to smoke
  • 1 lemon fresh lemon for squeezing after searing
  • optional sprig fresh herbs (dill or thyme) added during last minute for aroma

Equipment

  • Heavy-bottomed skillet (cast iron or stainless steel)
  • Tongs or fish spatula
  • Paper towels
  • Spoon

Method
 

  1. Pat the salmon fillets dry thoroughly with paper towels, especially the skin, until no moisture remains. This step is crucial for crispiness.
  2. Generously season both sides of the fillets with sea salt, focusing on the skin to help draw out moisture and enhance crisping.
  3. Heat your heavy skillet over medium-high heat until shimmering hot, about 2-3 minutes. Add a thin layer of high-smoke-point oil, swirling to coat the pan evenly. You’ll see the oil shimmer and just begin to smoke.
  4. Carefully place the salmon fillets skin-side down into the hot oil, pressing gently with tongs or a spatula for about 10 seconds to ensure even contact. You should hear a sizzle and see the skin start to turn golden.
  5. Let the fillets cook undisturbed for 4-5 minutes, until the skin is golden brown and crispy, and the edges start to lift slightly from the pan. The sound should be a steady sizzle, and the aroma rich and fragrant.
  6. Check the skin; if it releases easily from the pan, flip the fillets gently with tongs or a spatula. Cook for another 2-3 minutes on the second side, just until the flesh is opaque and flakes easily with a fork.
  7. If desired, add a sprig of thyme or dill during the last minute of cooking and baste the fillet with hot oil to infuse aroma and keep the flesh moist.
  8. Remove the salmon from the skillet and rest it on a plate for 2 minutes. This helps the juices redistribute within the fish, ensuring tenderness. Squeeze fresh lemon over the top for brightness.
  9. Serve the salmon skin-side up to preserve the crispy skin, accompanied by your favorite sides. Enjoy the crackling skin and tender, flaky flesh with a burst of citrus flavor.