Crispy Skin Pan Seared Salmon (Printable version)

Tender salmon with crispy skin finished with lemon and fresh herbs in under 20 minutes.

# What You'll Need:

01 - 4 skin-on salmon fillets, about 6 oz (170 g) each, pin bones removed

02 - 1 ½ teaspoons kosher salt

03 - ½ teaspoon freshly ground black pepper

04 - 2 tablespoons olive oil or neutral high-heat oil

05 - 1 lemon, cut into wedges

06 - 2 tablespoons fresh dill or parsley, chopped (optional)

01 - Pat the salmon fillets thoroughly dry with paper towels, focusing on the skin side to ensure crispiness.

02 - Generously season both sides of the salmon with kosher salt and freshly ground black pepper.

03 - Warm the oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering without smoking.

04 - Carefully lay the salmon fillets skin-side down in the skillet and press gently with a spatula for 10 to 20 seconds to prevent curling.

05 - Cook without moving for 5 to 7 minutes until the skin is deeply golden and crisp, and the flesh is mostly opaque.

06 - Turn the salmon over and cook for another 1 to 2 minutes until just cooked through yet moist at the center.

07 - Transfer the fillets to plates skin-side up. Finish with a squeeze of lemon and sprinkle chopped herbs if desired.

01 -

The secret is all in the crisp skin that feels like a little celebration in every bite
The fresh lemon and herbs finish it off so perfectly it almost feels like cheating

02 -

Drying the skin thoroughly before cooking is the game changer for crispiness
Pressing the fillets skin-side down for the first 10 seconds stops curling and keeps them flat

03 -

Try not to move the salmon while the skin cooks to get that perfect crust
The secret that makes all the difference is oil temperature—too low and the skin won’t crisp, too high and it burns