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Crispy Skin Salmon

This recipe focuses on achieving perfectly crispy skin on salmon by searing a frozen fillet directly in a hot pan. The method results in a golden, crackly skin with tender, moist flesh inside, delivering restaurant-quality results with minimal fuss. It's ideal for quick, impressive dinners that highlight the texture contrast of crispy skin and flaky fish.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pieces salmon fillets with skin frozen or chilled, skin-on, firm
  • 1 tsp salt generous sprinkle on skin
  • 1 tbsp neutral oil grapeseed or canola
  • 1 lemon lemon for squeezing fresh juice
  • to taste fresh herbs dill or parsley, chopped

Equipment

  • Cast-iron skillet
  • Spatula or fish turner

Method
 

  1. Pat the frozen salmon fillets thoroughly with paper towels, especially the skin, to remove excess moisture. Place a heavy skillet over medium-high heat and allow it to heat until very hot, about 2-3 minutes. Add a thin layer of neutral oil and let it shimmer, indicating it's ready.
  2. Carefully place the salmon skin-side down in the hot oil. Gently press the fillet with a spatula for about 10 seconds to prevent curling. You should hear a satisfying sizzle as the skin starts to crisp and turn golden.
  3. Cook the salmon undisturbed for 4-5 minutes, watching the skin turn a deep golden brown and become crispy. The fish will start to release easily from the pan once the crust is set—if it sticks, give it a little more time.
  4. Using tongs or a fish spatula, carefully flip the fillet and cook on the flesh side for 2-3 minutes. The center should reach an internal temperature of about 52-54°C (125-130°F) for perfect medium-rare doneness.
  5. Remove the salmon from the pan and transfer to a plate lined with paper towels. Let it rest for 2 minutes—this helps the juices settle and keeps the skin crisp.
  6. Squeeze fresh lemon juice over the salmon just before serving to add brightness and contrast to the crispy skin.

Notes

Patience is key—don't rush the searing process. Ensure the skin is thoroughly dry before cooking for the crispiest results. Resting the fish after cooking helps maintain the crispy skin and juicy interior.