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SalmonEasy
Pan-Seared Salmon with Perfectly Crispy Skin
Prep: 5 minCook: 12 minServes: 2
Crispy salmon skin is one of the great pleasures of cooking fish — and most people mess it up. Too much flipping, too low heat, too wet of a fillet. This technique delivers glass-like crispy skin every time, with perfectly cooked medium-rare meat. Works whether you caught the salmon yourself or grabbed it at the market.
Pat fillets COMPLETELY dry with paper towels. Let them sit uncovered in the fridge for 10 minutes if you have time.
Score the skin: 3 shallow cuts through the skin only (prevents curling).
Season skin side generously with salt — more than you think. Let sit 5 minutes.
Heat oil in a non-stick or well-seasoned cast-iron skillet over medium-high heat.
Place fillets skin-side down. Immediately press down with a spatula for 10 seconds to ensure full contact.
Cook 5-7 minutes without touching. The skin should be deep golden and release easily from the pan.
Flip and cook 1-2 minutes for medium (125°F internal). Add butter, garlic, and herbs for basting.
Remove from pan, rest 2 minutes skin-side up (keeps skin crispy).
The single biggest mistake is moving the fish too early. If you try to flip and it sticks, it's not ready — wait 1 more minute. The skin should release on its own when it's properly crispy. Wild salmon is leaner and cooks faster than farmed; adjust your times accordingly.
