Crispy Skin Salmon
Pan-Seared Salmon with Perfectly Crispy Skin in 10 Minutes
Ingredients
- 2 4oz salmon fillets 1 inch thick skin on
- salt
- ground black pepper
- 2 tbsp vegetable or canola oil
- lemon wedges
Instructions
- Wipe the skin well with paper towels. You want the skin to be as dry as possible. Wipe the flesh also so it’s dry. Heat up a pan until it’s very hot. When the pan is hot, add just a tablespoon or two of oil and swirl it around so the bottom is evenly coated. Season the top of the fillets with lots of salt and ground black pepper. Gently put the fillets in the pan. Cook on medium heat for 5 minutes until the skin is brown.
- When the bottom of the fillets is brown, it’s time to turn them over. Put a thin steel spatula under the fish to make sure the fillets come off easily. The fish should move around the pan easily. Use tongs to turn the fish over. Lower the heat a little bit and cook on the other side for 2 minutes. The bottom of the fish will lose it’s pink color, the middle will be slightly pink. Gently press the top of the fish and it’ll be firm. That’s how you know the fish is cooked through.
- Serve with lemon wedges. A squeeze of lemon juice is all this salmon needs. This is the easiest way to prepare salmon and one of the tastiest, not to mention under 10 minutes from start to finish.
- *** I used a cast iron pan because it’s like using a non-stick pan but so much better especially for getting a crispy skin. You can use a stainless steel pan or non-stick pan as a last resort.
- ***I used thick fillets. If your fillets are thinner, cook for less time. If you like Salmon cooked medium rare, cook for one minute instead of 2 on the flesh side.
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