The skin comes out so crispy, some people call this dish the “bacon of the sea.”
Have you ever wondered how restaurant chefs get salmon skin so crispy? This feat used to always elude me: either the skin-side did not want to release from the pan, or when I did flip it, the skin was still soft and shiny. Not crisp! But now with this recipe for crispy-skin salmon, these problems are all solved. This technique is foolproof and will make you feel like a restaurant chef in your own kitchen.
One of the things about this salmon that is so wonderful (other than the delicious flavor) is the contrasting textures: you get the velvety, flaky fish and an irresistible crackling crunch. The combination is just perfect, bite after buttery, crispy bite.
You might think that achieving this level of culinary mastery is going to be challenging, but you would be wrong! The technique is actually quite simple and just takes the right equipment and a bit of patience. Start out with a nonstick pan and let the oil get hot before you place the salmon fillets in, skin-side down. Next, you’ll spend about ten seconds pressing down on the fish with a spatula so that the skin will brown evenly. Then it’s time to wait. It’s only six to seven minutes, but it may feel like a lot longer as your anticipation builds. You want to flip that fish and see your crispy skin! But you must wait. As the fish cooks, the flesh will begin to change from its raw, reddish color to that beautiful pale pink. At around the six- to seven-minute point, you’ll be able to see that the fish is 75% done. And then it’s time to flip! A couple of minutes on the other side, and the fish is ready. Of course, you must serve it skin-side up to show off your fish-cooking prowess!
Tips for buying and storing salmon
The most important part of this recipe is, of course, making sure you start with top-quality salmon fillets. I usually buy my fish from our local fish market or a specialty seafood store, but you can also purchase it at the supermarket, as long as you know how to select it properly. Fresh salmon should not have a strong smell, only a pleasant saline aroma. The color of the flesh, which should be nice and firm, ranges from pink to deep orange, depending on whether it’s wild-caught or farm-raised. It should not be dull or have any brown or gray spots. Wild-caught salmon is usually a darker color and has a stronger flavor and a more toothsome bite. Farm-raised is milder, paler, and more tender.
Store your fresh fish in the coldest part of your fridge (usually the bottom) in its original packaging for no more than two days. If you don’t plan on using it within that time, wrap it in plastic wrap, place it in a Ziploc bag, and store it in the freezer for up to three months. Thaw the salmon in the fridge overnight.
How do I store leftovers?
Completely cooled crispy-skin salmon can be stored in an airtight container for up to 3 days in the refrigerator. For freezing, wrap the cooled fillets individually in plastic wrap and then aluminum foil, and they will keep in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.
Serving suggestions
The simple elegance of crispy-skin salmon means that it pairs beautifully with equally simple but elegant sides. For your next dinner party, serve it with this Creamy Lemon Pasta and some perfectly Steamed Asparagus. Or Pea And Lemon Risotto and these crunchy Roasted Brussels Sprouts.
There’s just something about the textures of crispy-skin salmon that makes me want to serve it with sides that also boast crunchy outsides and tender insides. So I like to serve this lovely fish preparation with Savory Vegetable Crisp or Cauliflower Hash Browns. And because crispy-skin salmon is so easy to make, it’s often a weeknight dinner around here. When that happens, this yummy fish dish joins some other family favorites, like Spicy Corn And Bacon Mac And Cheese and Grilled Green Beans.
Crispy-Skin Salmon
Ingredients
- 4 salmon fillets about 6 ounces each, skin-on, patted dry
- 2 teaspoons cooking oil olive oil or vegetable oil
- 1 teaspoon kosher salt
- Ground black pepper to taste
- Lemon wedges for serving
Instructions
- For extra crispiness, let the salmon sit skin-side up on a plate for about 5 minutes.
- Rub both sides lightly with the oil. Sprinkle with salt and black pepper on both sides. Do this just before cooking.
- Preheat a large nonstick skillet on medium-high heat, then pour in enough oil to cover the bottom (approximately 1-2 teaspoons).
- When the oil shimmers (but is not smoking), place the salmon fillets in the pan skin-side down. Gently press each fillet with a spatula for 10 seconds to ensure the skin remains flat against the pan.
- Cook for approximately 6-7 minutes until the salmon is around 75% cooked and the skin is crispy. Flip the fillets and cook for another 90 seconds.
- Remove from the heat and serve immediately, skin-side up, with lemon wedges.
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