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Crispy Skin Pan-Seared Salmon

This recipe features skin-on salmon cooked with a straightforward searing technique that emphasizes achieving a perfectly crispy, crackling skin while keeping the tender flesh moist inside. The process involves dry-patting, seasoning, and pan-searing over high heat to develop a savory crust, resulting in a visually appealing dish with contrasting textures.
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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 skin-on and fresh
  • 1 tablespoon coarse sea salt or kosher salt
  • 1 tablespoon high-smoke-point oil grapeseed or canola preferred
  • 1 lemon lemon for squeezing over the finished fish
  • optional fresh herbs such as dill or thyme, for garnish

Equipment

  • Heavy skillet (cast iron preferred)
  • Tongs
  • Spatula
  • Paper towels

Method
 

  1. Pat the salmon fillets thoroughly dry with paper towels to remove excess moisture, which helps achieve a crisp skin. Let them sit for a few minutes if possible.
  2. Generously sprinkle coarse sea salt all over the skin and flesh of each fillet, pressing gently to help it adhere. This seasoning draws out moisture and enhances flavor.
  3. Heat a heavy skillet over medium-high heat until shimmering, about 2-3 minutes. Add the high-smoke-point oil and swirl to coat the bottom evenly. The oil should shimmer but not smoke.
  4. Carefully place the salmon fillets skin-side down into the hot skillet, starting from the presentation side if skin is on. You should hear a lively crackle as the skin makes contact with the hot surface.
  5. Press gently on each fillet with a spatula for about 5 seconds to ensure even contact between the skin and skillet, which promotes crispness.
  6. Let the salmon sear undisturbed for 4-5 minutes, until the skin turns deep golden brown and crispy. The flesh should start to firm up and lift slightly from the pan when it's ready to flip.
  7. Use tongs to carefully flip the fillets over and cook for an additional 2-3 minutes, until the internal temperature reaches about 50-52°C (122-125°F) and the flesh is opaque and flaky.
  8. Once cooked, transfer the salmon to a plate and squeeze fresh lemon juice over the top. Let rest for 2 minutes to allow juices to settle and maintain moistness inside.
  9. Garnish with fresh herbs if desired, then serve immediately with the crispy skin facing up to enjoy that satisfying crackle with each bite.

Notes

Ensure the salmon skin is thoroughly dried and seasoned well for optimal crispness. Patience during searing yields the best crackling skin, and resting the fish helps keep it tender and juicy inside.