Description
How to make Crispy Skin Salmon with this easy pan seared tutorial. Learn how to get golden, crispy salmon skin every time.
Ingredients
Scale
- 2 (6–8 ounce) salmon filets, skin on
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1–2 tablespoons olive oil
Instructions
- Remove the salmon from the refrigerator about 10–15 minutes before cooking to take the chill off. Pat the salmon completely dry on both sides using paper towels. This is critical for crispy skin. Moisture is the enemy of a good sear.
- Season the flesh side with salt and pepper. Lightly season the skin side as well.
- Heat 1–2 tablespoons olive oil in your non-stick pan over medium to medium-high heat, until the oil shimmers.
- Using a sharp knife, lightly score the salmon skin with 3–4 shallow cuts across the skin (do not cut into the flesh). This helps prevent the skin from curling and allows the fat to render evenly for ultra crispy salmon skin.
- Let the salmon cook undisturbed. The fish will cook about 3/4 of the way up from the skin side. This usually takes 4–6 minutes depending on thickness.
- Once you see the color change moving up the sides and the skin is deeply golden and crisp, carefully flip the salmon.
- Cook for another 2–3 minutes on the flesh side, just until the center is cooked to your liking.
- Remove from the pan and let rest for a minute before serving.
- ENJOY!
Notes
- Thicker salmon filets will require slightly more time.
- Wild salmon cooks faster than farm-raised salmon due to lower fat content.
- If your salmon has been previously frozen, be sure it is fully thawed and very dry before cooking.
- You can finish with a squeeze of fresh lemon juice or a pat of butter for extra richness.
- Adjust seasoning based on how you plan to serve the salmon.
- Prep Time: 2 minutes
- Room Temp Time: 10 minutes
- Cook Time: 8 minutes
- Category: Lunch, Dinner, Meal Prep
- Method: Easy
- Cuisine: Fish and Seafood