Crispy Skin Salmon
User Reviews
5
-
Prep Time
3 mins
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Cook Time
10 mins
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Servings
4
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Calories
255 kcal
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Course
Main Course
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Cuisine
American
Crispy Skin Salmon
Description
This recipe begins by thoroughly drying the salmon skin to ensure maximum crispiness during cooking. The salmon is lightly seasoned on both sides with salt and black pepper. Cooking oil is heated in a skillet until shimmering, then the salmon is placed skin-side down and pressed briefly with a spatula to maintain contact with the pan for even browning. The fish cooks over moderate heat until most of the flesh changes color, indicating it is approx. three-quarters cooked through. The fish is then turned briefly to finish cooking through without overcooking.
The result is skin with a satisfying crunch alongside salmon flesh that remains moist and tender, preserving its natural flavor. The simple seasoning allows the flavor of the fish to come through clearly. Lemon wedges can be squeezed over the salmon just before eating for a touch of acidity.
The recipe is flexible for various fillet sizes, with typical servings around 150-180g per person. Careful spacing in the pan prevents steaming and promotes a crisp skin. Descaled, pin-boned fillets help ease preparation and eating.
Ingredients
- 4 salmon skin-on (Note 1, fillets
- 1 tsp olive oil (or other cooking oil)
- 1 tsp salt , cooking/kosher (3/4 tsp table salt, Note 2)
- 1/2 tsp black pepper
Cooking:
- 2 tbsp olive oil (or vegetable oil)
Serving:
- lemon wedges
Instructions
- Dry skin: Pat the skin of the salmon very well with a paper towel until dry. If time permits, place the salmon skin side up in the fridge for 1 hour (uncovered,) to dry it out even more.
- Season: Drizzle flesh side with half the oil (just a tiny bit) and rub over skin. Sprinkle with half the salt and pepper. Turn fillet over and repeat. Do not do this step until just before cooking.
- Heat oil: Put enough oil in a large non stick skillet so it fully covers the base. Heat on medium high until it shimmers (but not smoking).
- Skin side down: Place salmon in the skillet skin side down, then immediately turn the head down to medium.
- Press down: Using a spatula or something similar, press down on each salmon for 10 seconds so the skin is pushed flat against the skillet and "sets" its form. If you can do at least two at a time that is ideal.
- Cook 7 minutes: Cook for 7 minutes, or until the salmon is cooked 3/4 of the way through (you will see the colour changing up the side of the salmon) and the skin is crispy.
- 90 sec on flesh side: Flip the salmon to skin side is up and cook for a further 90 seconds.
- Final skin blast! (My secret tip) Flip the salmon again to skin side down, turn the heat up to medium high and cook the skin side again for 60 seconds, just to give it a final blast of heat to reinforce crispiness!
- Serve skin side UP to protect the crispy skin. Fish skin will only stay crispy while it's hot, so serve immediately! Pictured in post with creamy Lemon & Herb Risotto which acts as a side dish and semi-sauce (super easy no-stir recipe!).
Notes
- Do not overcrowd the skillet to keep skin crispy; cook in batches if necessary.
- Pat salmon skin dry thoroughly before cooking to enhance crispness.
- Skin-on fillets typically serve one person each at around 150-180g (5-6oz).
- Ensure fillets are properly descaled and pin-boned before cooking.
- Use cooking or olive oil heated until shimmering but not smoking for best sear.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 255 kcal
% Daily Value*
| Calories | 255cal | 13% |
| Carbohydrates | 1g | 0% |
| Protein | 30g | 60% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 83mg | 28% |
| Sodium | 648mg | 27% |
| Potassium | 735mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 60IU | 1% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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