How to get a crispy skin on a salmon fillet in a pan?

Question

Learn how to pan-sear salmon for crispy skin and juicy meat.

Answer 1

To achieve crispy salmon skin, start skin-side down in a hot pan with oil, press down initially, and avoid moving it until it's golden brown and releases easily.

Detailed Explanation:

Getting crispy skin on salmon requires a few key steps:

1. Prepare the Salmon: Pat the salmon skin completely dry with paper towels. Moisture is the enemy of crispy skin. Season the flesh side with salt and pepper.

2. Heat the Pan: Use a heavy-bottomed skillet, preferably cast iron or stainless steel. Heat the pan over medium-high heat until it's very hot. Add about 1-2 tablespoons of high-smoke-point oil like avocado oil or grapeseed oil. The oil should shimmer.

3. Skin-Side Down: Place the salmon fillet skin-side down in the hot pan. Immediately press down on the fillet with a spatula for the first 15-30 seconds. This ensures even contact between the skin and the pan, preventing it from curling up.

4. Don't Move It: Resist the urge to move the salmon around. Let it cook undisturbed for 6-8 minutes, or until the skin is golden brown and crispy. You'll know it's ready to flip when it releases easily from the pan.

5. Flip and Finish: Carefully flip the salmon and cook for another 2-4 minutes, depending on the thickness of the fillet, until the flesh is cooked through. The internal temperature should reach 145°F (63°C).

6. Rest: Remove the salmon from the pan and let it rest for a minute or two before serving. This allows the juices to redistribute, resulting in a more tender and flavorful fillet.

Pro Tip:

Score the salmon skin lightly with a sharp knife before cooking. This helps to prevent the skin from shrinking and curling up during cooking, ensuring even crisping. Be careful not to cut into the flesh.