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Crispy Skin Salmon with Resting Technique

This recipe highlights the art of achieving perfectly crispy skin on salmon through pan-searing followed by a crucial resting period. The main ingredients—skin-on salmon, salt, and high-smoke-point oil—work together to create a crackly exterior while keeping the flesh moist and tender. The final dish features a golden, crispy skin with juicy, flaky interior, offering a restaurant-quality presentation and texture.
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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 fillets salmon fillets with skin preferably skin-on, thoroughly dried
  • 1 teaspoon coarse sea salt generous pinch to season skin
  • 1 tablespoon high-smoke-point oil such as grapeseed or canola
  • 1 lemon lemon wedge for squeezing after searing
  • a few sprigs fresh herbs like dill or thyme, optional
  • to taste freshly cracked black pepper

Equipment

  • Non-stick or cast iron skillet
  • Spatula
  • Paper towels
  • Kitchen thermometer

Method
 

  1. Begin by patting the salmon fillets thoroughly dry with paper towels to remove excess moisture, especially on the skin. Lightly season the skin side with a generous pinch of coarse sea salt and freshly cracked black pepper.
  2. Heat your skillet over medium-high heat until it’s hot and shimmering—this takes about 2-3 minutes. Add the high-smoke-point oil and swirl it around to coat the bottom evenly. You should see a slight shimmer and smell a nutty aroma.
  3. Carefully place the salmon fillets skin-side down into the hot oil, pressing gently with a spatula for about 10 seconds to prevent curling. You should hear a consistent sizzle and see the skin start to turn a deep golden brown.
  4. Cook the salmon undisturbed for 4-5 minutes. During this time, the skin will crisp up and turn a rich, deep golden color. The flesh will start to turn opaque around the edges, and you'll notice a crackling sound as the skin crisps.
  5. Gently flip the salmon using a spatula, being careful not to tear the skin. Cook for an additional 2-3 minutes, until the internal temperature reaches about 50-52°C (122-125°F) for medium-rare, and the flesh flakes easily.
  6. Remove the salmon from the skillet and transfer it to a wire rack or plate. Do not cover or stack; let it rest for 3 minutes. This pause allows the juices to redistribute and helps the skin stay crackly and crisp.
  7. Once rested, squeeze fresh lemon over the salmon and sprinkle with chopped herbs if desired. Serve immediately to enjoy the crispy skin with tender, flaky flesh.

Notes

Ensure the skin is thoroughly dried before searing for maximum crispiness. Resting the fish after cooking is key to maintaining that crackly texture and juicy interior.