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Crispy Skin Salmon

This dish features a salmon fillet with irresistibly crispy, golden skin achieved through pan-frying. The key ingredients are fresh salmon, coarse sea salt, and high-smoke-point oil, resulting in a tender, flaky interior contrasted by a crackling, crunchy exterior. Perfect for a quick weeknight dinner with a satisfying textural contrast.
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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 with skin preferably with shiny, firm skin
  • 1 tablespoon coarse sea salt for seasoning and crunch
  • 1 tablespoon high-smoke-point oil grapeseed or canola preferred
  • 1/2 lemon lemon wedge for brightness
  • to taste black pepper freshly cracked

Equipment

  • Non-stick or cast-iron skillet
  • Spatula or fish turner
  • Paper towels
  • Small plate

Method
 

  1. Pat the salmon skin thoroughly dry with paper towels to remove excess moisture, which is key for achieving that perfect crisp.
  2. Lightly score the thicker parts of the skin if needed, to help it cook evenly and prevent curling.
  3. Generously season the flesh side of each fillet with coarse sea salt and freshly cracked black pepper, then let them sit at room temperature for about 10 minutes to promote even searing.
  4. Heat your skillet over medium-high heat until it’s hot and shimmering, about 2-3 minutes. Add a thin layer of oil and wait until it just starts to shimmer and crackle.
  5. Carefully place the salmon skin-side down in the hot skillet, pressing gently with a spatula for 10 seconds to prevent curling and ensure full contact with the pan.
  6. Cook the salmon undisturbed for 4-5 minutes, until the skin is deep golden and crackling, and the flesh is opaque about halfway up the sides.
  7. Gently flip the fillet using a spatula and cook for an additional 2-3 minutes, until the internal temperature reaches 50-52°C (122-125°F), for a tender, flaky interior.
  8. Check that the skin is golden and crackling, and the flesh flakes easily. If the skin is browning too fast, lower the heat slightly to prevent burning.
  9. Transfer the cooked salmon to a small plate and let it rest for 2 minutes, skin side up. This helps the juices settle and preserves the crackling texture.
  10. Squeeze fresh lemon over the salmon just before serving to add brightness and balance the richness.
  11. Serve immediately, enjoying the crackling skin contrasted with the tender, flaky flesh inside.

Notes

Ensure the skin is thoroughly dry before cooking for maximum crispiness. Adjust heat as needed to prevent burning. Resting the fish helps maintain juiciness and crispness.