Crispy Skin Salmon
Crispy Skin Salmon
Crispy skin salmon is a delightful dish that not only pleases your taste buds but also offers a satisfying crunch. This dish is perfect for a weeknight dinner or a special occasion. The golden, crisp skin of the salmon contrasts beautifully with the tender, succulent fish underneath. It’s simple to prepare, and the flavors can be enhanced with your favorite seasonings or sauces.
Why Make This Recipe
Crispy skin salmon is not just delicious but also a nutritious option. Salmon is rich in omega-3 fatty acids, which are great for heart health. Making this recipe allows you to enjoy a restaurant-quality dish right in your kitchen. Plus, the cooking process is straightforward, making it accessible for cooks of all skill levels. Impress your family and friends with this easy but fancy-looking dish!
How to Make Crispy Skin Salmon
Making crispy skin salmon is a breeze when you follow these simple steps.
Ingredients:
- 4 salmon fillets (skin-on)
- 1 tsp olive oil (or other cooking oil)
- 1 tsp salt (cooking/kosher, 3/4 tsp table salt)
- 1/2 tsp black pepper
- 2 tbsp olive oil (or vegetable oil)
- Lemon wedges
Directions:
-
Dry Skin: Pat the skin of the salmon very well with a paper towel until dry. If you have time, place the salmon skin side up in the fridge for 1 hour uncovered to dry it out even more.
-
Season: Drizzle the flesh side with half the oil and rub it over the skin. Sprinkle with half the salt and pepper. Turn the fillet over and repeat. Do this step just before cooking.
-
Heat Oil: In a large non-stick skillet, put enough oil to cover the base of the skillet. Heat it on medium-high until it shimmers but does not smoke.
-
Skin Side Down: Place the salmon in the skillet skin side down, then immediately lower the heat to medium.
-
Press Down: Using a spatula, press down on each salmon fillet for about 10 seconds to help set the skin against the skillet. If you can do this with two at a time, that’s ideal.
-
Cook 7 Minutes: Cook for 7 minutes, or until the salmon is cooked 3/4 of the way through and the skin is crispy.
-
90 Seconds on Flesh Side: Flip the salmon to the flesh side up and cook for a further 90 seconds.
-
Final Skin Blast: Flip the salmon back to skin side down, turn the heat up to medium-high, and cook the skin side for an additional 60 seconds to reinforce the crispiness.
-
Serve: Serve the salmon skin side up to protect the crispy skin. It’s best to serve immediately to enjoy that crunch!
How to Serve Crispy Skin Salmon
Crispy skin salmon is best served hot and fresh. To enhance the dish, pair it with lemon wedges for a zesty kick. You can also serve it alongside a creamy side, like Lemon & Herb Risotto, to complement the flavors.
How to Store Crispy Skin Salmon
If you have leftovers, store them in an airtight container in the refrigerator for up to two days. However, the crispy skin may not stay crunchy once stored. To reheat, place the salmon skin side down in a hot skillet for a few minutes to try and crisp it up again.
Tips to Make Crispy Skin Salmon
- Ensure the skin is completely dry before cooking; this helps achieve crispiness.
- Use a heavy skillet to maintain a consistent heat while cooking.
- Don’t overcrowd the pan; cook in batches if necessary.
Variation
Feel free to experiment with different spices and herbs. Adding a sprinkle of garlic powder, paprika, or fresh herbs like dill can elevate the flavor further.
FAQs
-
Can I use skinless salmon fillets?
- Yes, but the skin is what gives the dish its signature crispy texture. You can still cook skinless salmon; just adjust cooking times.
-
What types of oil work best for cooking?
- Olive oil, vegetable oil, or avocado oil are great options for cooking salmon.
-
How can I tell when the salmon is cooked?
- The salmon is done when it’s opaque and flakes easily with a fork. You will see the color change from translucent to a lighter color as it cooks.
Enjoy your crispy skin salmon, an easy and delicious recipe that brings joy to any meal!
Crispy Skin Salmon
Ingredients
Main Ingredients
- 4 pieces salmon fillets (skin-on)
- 1 tsp olive oil (or other cooking oil)
- 1 tsp salt (cooking/kosher, 3/4 tsp table salt)
- 1/2 tsp black pepper
- 2 tbsp olive oil (or vegetable oil) for cooking
- pieces Lemon wedges for serving
Instructions
Preparation
- Pat the skin of the salmon very well with a paper towel until dry. If you have time, place the salmon skin side up in the fridge for 1 hour uncovered to dry it out even more.
- Drizzle the flesh side with half the oil and rub it over the skin. Sprinkle with half the salt and pepper. Turn the fillet over and repeat. Do this step just before cooking.
Cooking
- In a large non-stick skillet, put enough oil to cover the base of the skillet. Heat it on medium-high until it shimmers but does not smoke.
- Place the salmon in the skillet skin side down, then immediately lower the heat to medium.
- Using a spatula, press down on each salmon fillet for about 10 seconds to help set the skin against the skillet. If you can do this with two at a time, that’s ideal.
- Cook for 7 minutes, or until the salmon is cooked 3/4 of the way through and the skin is crispy.
- Flip the salmon to the flesh side up and cook for a further 90 seconds.
- Flip the salmon back to skin side down, turn the heat up to medium-high, and cook the skin side for an additional 60 seconds to reinforce the crispiness.
Serving
- Serve the salmon skin side up to protect the crispy skin. It’s best to serve immediately to enjoy that crunch.
