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Crispy Skin Salmon

This dish features a perfectly pan-seared salmon fillet with ultra-crispy skin, achieved through careful drying, seasoned generously with flaky sea salt, and cooked over high heat to create a golden, crackling exterior. The flesh remains tender and moist inside, offering a delightful contrast in textures and a vibrant, savory flavor. The process emphasizes patience and attention to detail, transforming simple ingredients into a sensory experience.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Course: Main Course
Cuisine: International
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pieces salmon fillets with skin preferably wild-caught, skin-on
  • 1 teaspoon flaky sea salt for seasoning the skin
  • 1 tablespoon neutral oil grapeseed or canola preferred
  • to taste freshly cracked black pepper
  • 1 lemon lemon for squeezing and zesting

Equipment

  • Non-stick or stainless steel skillet
  • Spatula or fish turner
  • Paper towels
  • Tongs or fish spatula

Method
 

  1. Pat the salmon fillets thoroughly dry with paper towels, especially the skin, until no moisture remains — this step is crucial for achieving crispy skin.
  2. Sprinkle the flaky sea salt generously over the skin side of each fillet, pressing it in lightly to help it adhere and enhance flavor.
  3. Preheat your skillet over medium-high heat until it’s hot and the oil shimmers, just beginning to smoke.
  4. Add the neutral oil to the hot pan, swirling to coat the bottom evenly. Wait until it just starts to shimmer and release a subtle aroma.
  5. Gently place the salmon fillets skin-side down, laying them away from you to avoid splatters. Press lightly with a spatula for about 10 seconds to ensure full contact.
  6. Cook undisturbed for 4 to 6 minutes, watching as the skin turns a deep golden brown and crackles softly—this sound is your cue that the skin is crisping up beautifully.
  7. Use tongs or a fish spatula to flip the fillets carefully, then cook for an additional 2 to 3 minutes, until the flesh is opaque and flakes easily but remains moist.
  8. Remove the salmon from the pan and let it rest on a plate for about 2 minutes, allowing the juices to settle and the skin to stay crispy.
  9. Squeeze fresh lemon juice over the top and zest the lemon for a bright, citrusy finish that complements the rich, crispy skin.
  10. Serve immediately, skin side up, to enjoy the crispy crackle with tender, flavorful flesh beneath.

Notes

Ensure the skin is completely dry before searing, and resist the temptation to flip the fish too early. Patience is key for that perfect crackle.