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Crispy-skinned salmon

Crispy-skinned salmon
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Master the art of crispy-skinned salmon with this easy and reliable recipe. Achieve a perfectly golden, crunchy skin paired with tender, flavorful flesh every time. Perfect for quick weeknight dinners or elegant gatherings, this method delivers a restaurant-quality salmon dish with minimal ingredients and under 20 minutes of cooking.

Ingredients

Scale

Salmon and Seasoning

  • 4 fresh salmon fillets, skin-on (preferably wild-caught, about 6 ounces each)
  • Salt, to taste (about 1 teaspoon)
  • Black pepper, freshly ground, to taste (about 1/2 teaspoon)

Cooking Oil

  • 2 tablespoons olive oil or neutral oil (such as vegetable or canola oil)

Optional Garnishes

  • 1 lemon, cut into wedges (optional, for serving)
  • Fresh herbs like dill, parsley, or thyme (optional, for variation or garnish)

Instructions

  1. Prepare the Salmon: Pat the salmon fillets completely dry using paper towels to remove any moisture, which ensures crispiness. Season both sides generously with salt and freshly ground black pepper, focusing especially on the skin side.
  2. Heat the Pan Properly: Place a heavy skillet (preferably non-stick or cast iron) over medium-high heat. When the pan is hot enough that a drop of water sizzles immediately, add a thin layer of olive oil or neutral oil and heat until shimmering.
  3. Cook Skin-side Down First: Carefully place the salmon fillets skin-side down in the pan. Press gently with a spatula to keep the skin flat against the pan, preventing curling and promoting even crisping.
  4. Let the Skin Crisp Without Disturbing: Cook the salmon skin-side down without moving it for 4 to 6 minutes, depending on thickness. Watch for the edges of the skin to turn a golden brown color, signaling crispiness. Once crisp, carefully flip the fillets over.
  5. Finish Cooking Flesh Side: Cook the salmon flesh-side down for an additional 1 to 3 minutes until the flesh turns opaque and is just cooked through. Residual heat will help retain juiciness.
  6. Rest and Serve: Remove the salmon from the pan and let rest for 2 minutes so the juices redistribute. Serve immediately with optional lemon wedges and your choice of sides or garnishes.

Notes

  • Dry Skin Matters: Always pat the salmon skin dry before seasoning to maximize crispiness.
  • Use High Heat Carefully: Ensure the pan is hot enough to crisp the skin but adjust if it starts burning.
  • Press Down Gently: Use a spatula to keep the skin flat and prevent curling during cooking.
  • Avoid Overcrowding: Cook in batches if necessary to maintain even heat and proper crisping.
  • Let it Rest: Resting the salmon after cooking helps retain its moisture and tenderness.

Nutrition

Keywords: crispy skin salmon, pan-fried salmon, easy salmon recipe, healthy salmon, omega-3 rich fish, quick dinner, gluten free salmon

Find it online: https://lillysplate.com/crispy-skinned-salmon/