Description
A simple and effective method to achieve perfectly crispy skin salmon with tender, flavorful flesh. This recipe uses a straightforward stovetop technique to crisp the salmon skin beautifully while keeping the fillet moist and delicious. Perfect for a quick weeknight dinner with minimal prep and cook time.
Ingredients
Scale
Salmon
- 4 salmon fillets, skin-on
- 1 tsp olive oil (or other cooking oil)
- 1 tsp salt (cooking/kosher salt, or 3/4 tsp table salt)
- 1/2 tsp black pepper
- 2 tbsp olive oil (or vegetable oil) for cooking
- lemon wedges, for serving
Instructions
- Dry skin: Pat the skin of the salmon very well with a paper towel until completely dry. For best results, if you have time, place the salmon skin side up in the refrigerator uncovered for 1 hour to dry out the skin further, which helps achieve maximum crispiness during cooking.
- Season: Drizzle the flesh side of the salmon with about half of the olive oil, rubbing it lightly across the surface. Then rub a small amount of oil over the skin. Sprinkle half the salt and black pepper onto the skin side first, then flip the fillet over and season the flesh side with the remaining salt and pepper. Perform this seasoning just before cooking to maintain freshness.
- Heat oil: Pour enough of the 2 tablespoons of olive or vegetable oil into a large non-stick skillet to cover the base completely. Heat over medium-high until the oil shimmers but does not smoke, indicating the pan is properly hot for crisping.
- Skin side down: Place the salmon fillets into the skillet, skin side down. Immediately reduce the heat to medium to cook gently without burning the skin.
- Press down: Using a spatula or similar utensil, press down firmly on each salmon fillet for about 10 seconds. This presses the skin flat against the skillet, helping it set its shape and crisp evenly. If possible, press two pieces simultaneously.
- Cook 7 minutes: Let the salmon cook skin side down for 7 minutes or until the fish is cooked about three-quarters of the way through. You will notice the color gradually changing up the side of each fillet and the skin becoming crispy.
- 90 seconds on flesh side: Carefully flip the salmon so the skin is now facing up. Cook for an additional 90 seconds to finish cooking the flesh gently without losing crispiness on the skin.
- Final skin blast: Flip the salmon one last time to skin side down, increase the heat back to medium-high, and cook for 60 seconds. This final high-heat blast reinforces the crispiness of the skin for an irresistible texture.
- Serve skin side up: Serve the salmon immediately with the skin side up to protect the crispy skin from steam and moisture. The skin will stay crispy only while the fish is hot, so enjoy it fresh off the skillet, accompanied deliciously by lemon wedges and any preferred sides.
Notes
- Patting the skin dry is essential for crispiness; moisture prevents proper searing.
- Using a non-stick skillet helps ensure the skin does not stick and tears off.
- Adjust the cooking times slightly based on the thickness of your salmon fillets.
- If not using kosher salt, reduce table salt slightly as it is finer and saltier by volume.
- Serve immediately as the crispy skin texture diminishes upon cooling.
- This technique pairs wonderfully with sides like creamy Lemon & Herb Risotto for a balanced meal.
