Pan Seared Salmon

Complete with very crispy skin

Pan seared salmon is one of those meals that feels wildly impressive for how simple it actually is. Crispy skin, buttery flaky salmon, a squeeze of lemon over the top…it’s a dinner that I make at least once a week.

If you’re someone who thinks you “don’t like salmon skin,” I’m convinced you’ve probably only had it soft and soggy from being baked or overcrowded in a pan. Properly cooked salmon skin should be crispy, crunchy, salty, and honestly one of the best parts of the entire dish. Think potato chip energy. Once you have it like this, there’s no going back.

Either way, skin lover or not, this is the technique I use to get perfectly pan seared salmon every single time. It’s not very complicated; it’s more about understanding moisture. The biggest key here is keeping the fish DRY. Moisture is the enemy of a good sear. Moisture = water. Water = steam. Steam is the opposite of crisp. If you put a wet piece of fish into a pan, it’s going to steam instead of develop that beautiful golden crust we’re after.

If you’re a visual learner like me, here’s a video on how I make my salmon.

Pan Seared Salmon

Ingredients

• 2 salmon fillets, skin on

• 1-2 teaspoons olive oil or avocado oil

• Paprika

• Fresh cracked black pepper

• Kosher salt

How to Make

1. Preheat your oven to 400°F.

2. Remove the salmon from the fridge about 5-10 minutes before cooking to take the chill off. Pat the salmon VERY dry on all sides using paper towels. I usually press down firmly to remove as much surface moisture as possible.

3. Heat a cast iron skillet or stainless steel skillet over medium-high to high heat until very hot. A properly preheated pan is essential for a good direct sear.

4. Drizzle the salmon lightly with olive oil or avocado oil and rub it all over, including the sides. Season with paprika, black pepper, or whatever spices you like.

5. Salt the salmon at the VERY end, right before it hits the pan. Salt pulls moisture to the surface, so we want to wait until the last possible second to keep the fish as dry as possible.

6. Place the salmon skin side down in the hot pan. The second it hits the pan, the fish will naturally want to curl slightly. Use a fish spatula to gently press the salmon down for the first 20-30 seconds so the skin has full direct contact with the pan.

7. Let the salmon sear undisturbed for about 4-5 minutes. Do not force it to flip! Once the skin is properly crisped, the fish will naturally release from the pan.

8. Flip the salmon and transfer the entire pan to the oven for 4 minutes to finish cooking.

I promise you crispy skin & perfectly flaky salmon, every single time!

That’s all for now…catch you next time, and come hungry.

xx,
Nicole aka The Food Dragon