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Crispy Skin Pan-Seared Salmon

This recipe focuses on achieving perfectly crispy salmon skin through a simple pan-searing technique. The main ingredients are skin-on salmon fillets, coarse sea salt, and high-smoke-point oil, which work together to create a crackling crust that contrasts with the tender, flaky flesh inside. The final dish boasts a golden, crispy skin with moist, flavorful salmon beneath.
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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 fillets, skin-on preferably wild-caught
  • 1 tablespoon coarse sea salt for seasoning the skin
  • 1 tablespoon neutral oil (grapeseed or canola) high smoke point, flavorless
  • to taste freshly cracked black pepper sprinkle after cooking
  • 1 lemon lemon zest and juice for brightness
  • a few sprigs fresh herbs (dill or thyme) optional, added during cooking

Equipment

  • Heavy skillet (cast iron preferred)
  • Tongs
  • Paper towels
  • Lid or plate

Method
 

  1. Pat the salmon fillets dry with paper towels, especially focusing on the skin to remove excess moisture. Sprinkle a generous layer of coarse sea salt on the skin side, then set aside for about 10 minutes to draw out moisture, helping the skin crisp up.
  2. Heat a heavy skillet over medium-high heat until hot. Add the neutral oil and wait until it shimmers and just begins to smoke—this indicates the right temperature for searing.
  3. Gently place the salmon fillets skin-side down into the hot pan, laying them away from you to avoid splatters. Press down lightly with tongs or a spatula for about 10 seconds to prevent curling and ensure good contact with the pan.
  4. Let the salmon cook undisturbed for 4 to 5 minutes. You’ll notice the skin turn a deep golden color and start crackling as it crisps up. If you see signs of burning, slightly reduce the heat.
  5. Gently flip the fillets using tongs and cook for another 2 to 3 minutes on the flesh side until the fish is opaque and flakes easily when tested with a fork.
  6. Once done, transfer the salmon to a plate and let it rest for 2 minutes. This helps the juices settle and maintains the crispiness of the skin.
  7. Squeeze fresh lemon juice over the fillet and sprinkle with freshly cracked black pepper. Add herbs if using for a fragrant finish. Serve immediately to enjoy the crispy skin and tender flesh.

Notes

Ensure the skin is thoroughly dried and seasoned with salt for maximum crispiness. Adjust heat as needed to prevent burning. Resting the fish before serving helps keep it juicy and crispy.