Crispy Skin Pan Seared Salmon (Printable)
Tender, flaky salmon with crisply seared skin and a fresh lemon-herb finish.
# What's Needed:
→ Fish
01 - 4 skin-on salmon fillets, approximately 6 oz each, pin bones removed
→ Seasonings
02 - 1 ½ teaspoons kosher salt
03 - ½ teaspoon freshly ground black pepper
→ For Cooking
04 - 2 tablespoons olive oil or neutral high-heat oil
→ To Finish
05 - 1 lemon, cut into wedges
06 - 2 tablespoons fresh dill or parsley, chopped (optional)
# How to Make It:
01 - Thoroughly pat salmon fillets dry with paper towels, focusing on the skin to remove moisture.
02 - Evenly season both sides of the salmon with kosher salt and freshly ground black pepper.
03 - Warm olive oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering but not smoking.
04 - Gently place fillets in the skillet skin-side down, pressing lightly with a spatula for 10–20 seconds to prevent curling.
05 - Allow fillets to cook undisturbed for 5 to 7 minutes until skin is golden and crisp and flesh is mostly opaque.
06 - Turn salmon over and cook an additional 1 to 2 minutes until just cooked through and moist inside.
07 - Transfer fillets to plates skin-side up, finish with a squeeze of lemon juice and sprinkle with fresh herbs if desired.
# Tips for Success:
01 -
- The secret crisp skin feels like a hidden gem I love sharing with you
- It’s quick, easy, and makes salmon taste gourmet every single time
02 -
- Patting the skin extremely dry is the single most important step to getting it crispy
- Pressing the fillet down right when it hits the pan helps prevent curling which means even cooking and no wasted skin
03 -
- If your skin sticks to the pan, your oil wasn't hot enough—be patient and let it heat before cooking
- The secret that makes all the difference is leaving the fish alone while it crisps—resist flipping prematurely