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Crispy Skin Pan-Seared Salmon

This recipe highlights the art of achieving perfectly crispy salmon skin through careful technique and patience. Main ingredients include fresh salmon fillet, coarse sea salt, and high-smoke point oil, resulting in a tender, flaky interior contrasted by a crackly, golden-brown crust. The final dish showcases vibrant, juicy flesh topped with a crisp, textured skin that elevates any weeknight dinner.
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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

Ingredients
  

  • 2 pieces salmon fillets preferably with skin on, bright and firm
  • 1 tablespoon coarse sea salt for seasoning and drawing out moisture
  • 1 tablespoon high-smoke point oil such as grapeseed or canola oil
  • 1 lemon lemon for squeezing over cooked salmon
  • to taste black pepper freshly cracked

Equipment

  • Non-stick or stainless steel pan
  • Spatula
  • Paper towels
  • Tongs
  • Plate

Method
 

  1. Pat the salmon fillets dry thoroughly with paper towels, focusing on removing moisture from the skin to ensure crispiness.
  2. Sprinkle the fillets generously with coarse sea salt and freshly cracked black pepper on all sides, pressing the seasoning into the flesh and skin for flavor and crust formation.
  3. Place a non-stick or stainless steel pan over medium-high heat and add a tablespoon of high-smoke point oil, waiting until it shimmers and just begins to smoke.
  4. Carefully lay the salmon fillets skin-side down into the hot oil, pressing gently with a spatula for about 10 seconds to prevent curling and ensure contact.
  5. Cook undisturbed for 4 to 5 minutes, watching as the skin turns deep golden and crispy, accompanied by a sizzling sound that signals perfect searing.
  6. Gently flip the salmon using tongs or a spatula, then sear the flesh side for 2 to 3 minutes until the fish is opaque and flakes easily with a fork.
  7. Once cooked, transfer the salmon to a plate skin-side up and let rest for about 2 minutes, allowing the juices to redistribute for tender, flaky flesh.
  8. Squeeze fresh lemon juice over the fillets just before serving to brighten the flavor and add a fresh contrast to the crispy skin and tender meat.
  9. Serve immediately, enjoying the contrast of the crackly, golden skin with the juicy, flaky interior.