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Crispy Skin Salmon

This dish features a perfectly cooked salmon fillet with irresistibly crispy skin and tender, moist flesh. The method involves drying the skin thoroughly, cooking over high heat without breading, and patiently allowing the skin to crackle and turn golden brown. The final result is a visually appealing, crackling crust that elevates the simple beauty of fresh salmon.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Course: Main Course
Cuisine: Global
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pieces salmon fillets preferably with skin on
  • 1 tablespoon coarse sea salt generous amount to draw out moisture
  • 1 tablespoon high-smoke-point oil grapeseed or canola preferred
  • 1 lemon lemon for squeezing after cooking
  • to taste freshly cracked black pepper sprinkle just before serving

Equipment

  • Non-stick or cast-iron skillet
  • Tongs
  • Paper towels
  • Spatula
  • Plate

Method
 

  1. Pat the salmon fillets dry thoroughly with paper towels, especially the skin, until no moisture remains. This step is crucial for achieving crisp skin.
  2. Sprinkle a generous layer of coarse sea salt evenly over the skin of each fillet, then set them aside on a plate for about 10 minutes. This helps draw out excess moisture and promotes crispness.
  3. Rinse the salt off quickly under cold water if desired, then pat the fillets dry once more to remove any residual moisture. The skin must be dry to crisp properly.
  4. Heat your skillet over medium-high heat until very hot, with a slight shimmer of oil just beginning to smoke. Swirl the oil to coat the bottom evenly.
  5. Carefully place the salmon fillets skin-side down into the hot pan, pressing gently with a spatula for about 10 seconds to prevent curling and ensure full contact.
  6. Let the salmon cook undisturbed for 4-5 minutes, listening for a lively sizzle and watching the skin turn a deep golden brown and crackle. The flesh should appear opaque about halfway up the sides.
  7. Check the skin; if it’s deep amber and crackling, carefully flip the fillets using tongs or a spatula. Cook the flesh side for another 2-3 minutes until just opaque and tender.
  8. Transfer the cooked salmon onto a plate and let it rest for about 2 minutes. Squeezing fresh lemon over the top just before serving adds brightness and enhances the crispy skin.
  9. Sprinkle with freshly cracked black pepper, then serve immediately to enjoy the satisfying crackle of the crispy skin with tender, moist flesh beneath.

Notes

Ensure the skin is thoroughly dried and the pan is hot before cooking. Patience during cooking pays off with perfect crackling skin.