Go Back

Crispy Skin Salmon

This dish features a salmon fillet cooked to perfection with an irresistibly crispy skin, achieved through a simple searing technique. The main ingredients—salmon with skin on, coarse sea salt, and high smoke point oil—combine to create a tender, flaky interior contrasted by a golden, crackling crust. The final appearance is a beautifully seared fillet with a glossy, crispy exterior that’s as satisfying to look at as it is to eat.
Print Recipe Pin Recipe
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 fillets with skin on preferably wild-caught for best flavor
  • 1 tablespoon coarse sea salt for seasoning and drawing out moisture
  • 1-2 tablespoons neutral oil such as grapeseed or canola, with high smoke point
  • to taste freshly ground black pepper for seasoning

Equipment

  • Non-stick or stainless steel skillet
  • Paper towels
  • Spatula
  • Tongs

Method
 

  1. Pat the salmon fillets thoroughly dry with paper towels, especially focusing on the skin, until no moisture remains. This step is crucial for achieving a crispy crust.
  2. Generously season both sides of the fillets with coarse sea salt, pressing the salt into the skin to help draw out excess moisture and enhance flavor.
  3. Place a non-stick or stainless steel skillet on the stove over medium-high heat and let it warm up for about 2-3 minutes until a few water droplets sizzle and evaporate immediately when flicked onto the pan.
  4. Add 1 to 2 tablespoons of neutral oil to the hot pan, swirling to coat the surface evenly. The oil should shimmer and just start to smoke slightly.
  5. Gently lay the salmon fillets skin-side down into the hot oil, pressing lightly with a spatula for 10 seconds to prevent curling and ensure full contact with the pan.
  6. Cook undisturbed for 4-5 minutes, watching as the skin turns a deep golden brown and develops a crackling sound. The fish will start to turn opaque about halfway up.
  7. Use tongs or a spatula to carefully flip the fillets over and cook for an additional 2-3 minutes, just until the flesh is opaque and flakes easily, but still moist inside.
  8. Remove the salmon from the pan and transfer to a plate. Squeeze fresh lemon wedge over the fillets for brightness, if desired, and serve immediately to enjoy the crispy skin and tender, flaky flesh.

Notes

Ensure the skin is thoroughly dried before cooking for maximum crispiness. Patience during searing is key—avoid moving the fish too soon to allow the skin to crackle and form a perfect crust.