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Crispy Skin Salmon

This dish features a skin-on salmon fillet seared to perfection, with a crackling, golden-brown skin contrasting tender, flaky flesh underneath. The process involves dry patting, hot oil searing, and careful flipping to achieve that signature crispy exterior and juicy interior, creating a sensory delight in every bite.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Course: Main Course
Cuisine: Western
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 fillets salmon fillets preferably skin-on, fresh and firm
  • 1 tsp sea salt for generous coating on skin
  • 1 tbsp high-smoke-point oil grapeseed or canola preferred
  • to taste freshly cracked black pepper added after cooking
  • 1 lemon lemon wedges for serving

Equipment

  • Non-stick or cast-iron skillet
  • Spatula
  • Paper towels
  • Fish spatula (optional)

Method
 

  1. Pat each salmon fillet thoroughly dry with paper towels to remove excess moisture from the skin, which is key for crispiness.
  2. Sprinkle a generous teaspoon of sea salt evenly over the skin, helping to draw out moisture and enhance crispness.
  3. Heat a non-stick or cast-iron skillet over medium-high heat until shimmering and hot, about 2-3 minutes.
  4. Add a tablespoon of high-smoke-point oil, swirling it around the pan until it just starts to shimmer and crackle, signaling it's ready.
  5. Gently place the salmon fillet skin-side down into the hot oil, pressing gently with a spatula for about 10 seconds to ensure contact and crackling.
  6. Cook undisturbed for 4-5 minutes, watching the skin turn a deep golden-brown and crackle loudly as it crisps up.
  7. Carefully flip the fillet using a fish spatula or tongs, then cook the flesh side for 1-2 minutes until just opaque and flaky.
  8. Remove the salmon from the skillet and transfer to a plate, resting skin-side up for 2-3 minutes to let juices settle and keep the skin crispy.
  9. Sprinkle freshly cracked black pepper over the top, then serve with lemon wedges to brighten the rich, crispy skin.

Notes

Ensure the skin is completely dry and hot oil is used for maximum crackle. Rest the fish briefly before serving for juicier, tender flesh.