Chef TRICK For Crispy Salmon Skin

Ingredients

• 2 pieces Salmon Fillets (6‑oz each, skin on, preferably wild‑caught)
• 2 Tbsp Olive Oil (high‑smoke‑point oil for skillet)
• 1 tsp Kosher Salt (to season)
• 0.5 tsp Black Pepper (freshly ground)

Instructions

1. Preheat Skillet

   Place a heavy skillet over medium‑high heat and let it warm for about 3 minutes until a few drops of water sizzle and evaporate.

   Time: PT3M

2. Pat Dry and Season

   Using paper towels, gently pat the salmon fillets dry on both sides. Sprinkle both sides generously with kosher salt and freshly ground black pepper.

   Time: PT2M

3. Heat Oil

   Add 2 Tbsp olive oil to the hot skillet. Heat until the oil just begins to shimmer, aiming for roughly 375°F.

   Time: PT1M

   Temperature: 375°F

4. Cook Skin‑Side Down

   Lay the fillets skin‑side down in the skillet. Immediately press gently with the slotted spatula for 10‑15 seconds to keep the skin flat. Reduce heat to medium‑low and cook for about 5 minutes, or until the skin is golden‑brown and the flesh is cooked 90 % of the way through (internal temp ~120°F).

   Time: PT5M

   Temperature: 120°F

5. Flip Briefly

   When the skin releases with little resistance, flip the fillet and cook the flesh side for just 15 seconds to finish.

   Time: PT15S

6. Rest and Serve

   Transfer the salmon to a warm plate and let rest for 1 minute before serving.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

25 g

Carbohydrates

0 g

Fat

15 g

Fiber

0 g