Who doesn’t love a perfectly seared filet of salmon with perfectly crispy skin?! I have so many family and friends that love fish, but are very hesitant to cook it at home for fear of messing it up. Plus, with lent coming up, we know a lot of people will be looking for more fish recipes. The truth is, with the right tools, cooking fish at home can be one of the quickest weeknight meals! We’ve been cooking variations of this salmon using different seasonings, sauces, and sides for years and thought we would share the technique on the blog.
The Pan:
Having the right type of pan is important. We have raved about the versatility of cast iron skillets in the past, but it’s the perfect pan for searing fish. The fish won’t stick and you’ll get the ultimate crisp! We use this Lodge skillet and get great results. As an alternative, you can use a non-stick skillet and get fairly good results as well.
The Oil:
Next, using enough oil is important to prevent sticking. We recommend about 1 tablespoon for 2 filets. I would also recommend an oil with a high smoke point such as grapeseed or avocado oil, because you will have to get the oil nice and hot! Having the oil hot enough is key to get the skin extra crispy.
The Salmon:
There is a lot of poor quality salmon out there. I highly recommend you buy salmon from a trusted source. Wild caught salmon, is obviously preferred, but definitely pricey and not always available. We do sometimes buy farmed salmon but are selective. Whole Foods and Central Market do a great job of listing the sustainability of the farms they work with. This week, Central Market featured salmon from Leroy farms in Norway, which is an Aquaculture Stewardship Council (ASC) certified salmon farm, and it was on sale for $9.99/lb!
Follow the step by step below and you should have a pretty darn perfect piece of crispy skinned salmon to enjoy right at home. Change up the recipe to add your favorite seasoning (we do blackening seasoning a lot) or sauce and pair with your favorite veggies for a super simple dinner.
Perfectly Seared Crispy Skin Salmon
Ingredients
Method
- Heat oil in a medium non-stick skillet over high heat.
- Pat your salmon filets dry with a paper towel, on both sides. This step is key to getting a good sear. Season with salt.
- Place the filets flesh side down first, until slightly browned, about 1-2 minutes.
- Next, flip onto the skin side and allow to finish cooking for about 5-7 minutes, or longer depending on how you like your salmon cooked.
- Serve immediately.