How Chefs Actually Cook Salmon Skin!

Ingredients

• 2 pieces Skin‑On Salmon Fillet (about 6 oz each, pin‑boned, skin left on)
• 1 tablespoon Coarse Salt (acts as a thin barrier between skin and pan)
• 1 tablespoon Olive Oil (high smoke‑point oil; can be omitted if pan is well‑seasoned)
• 1/4 teaspoon Black Pepper (freshly ground)
• 1 piece Lemon Wedge (for serving)

Instructions

1. Dry the Fish

   Pat the salmon fillets completely dry on both sides using paper towels.

   Time: PT2M

2. Season Lightly

   Season both sides of the fillets with a pinch of coarse salt and the black pepper.

   Time: PT1M

3. Heat the Skillet

   Place the skillet over medium‑high heat and let it become shimmering hot (about 375°F).

   Time: PT2M

   Temperature: 375°F

4. Add Coarse Salt Barrier

   Sprinkle the tablespoon of coarse salt evenly across the bottom of the hot pan.

   Time: PT30S

5. Add Oil and Lay Fish Skin‑Side Down

   Add the olive oil, then gently place the fillets skin‑side down. Press each fillet firmly with the spatula or tongs for about 10 seconds to keep the skin flat.

   Time: PT1M

6. Cook Undisturbed

   Let the fish cook without moving it for 2‑3 minutes, or until the edges turn golden brown and the skin releases easily.

   Time: PT3M

7. Flip and Finish

   Using tongs, flip the fillet and cook the flesh side for an additional 1‑2 minutes, depending on thickness, until the fish is opaque and flakes easily.

   Time: PT2M

8. Rest and Serve

   Transfer the fillets to a warm plate, let rest for 1 minute, then serve with a lemon wedge.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

25 g

Carbohydrates

0 g

Fat

15 g

Fiber

0 g