How to cook crispy skin salmon.

Ingredients

• 2 pieces Salmon Fillets (Skin on, about 6‑8 oz each; pat dry with paper towels)
• 1 tsp Kosher Salt (Season both sides lightly)
• 2 tbsp Olive Oil (Use a neutral‑flavored or extra‑virgin olive oil; enough to coat the pan)

Instructions

1. Preheat the Pan

   Place the skillet over medium‑high heat and let it get hot for about 2 minutes. You want the surface hot enough that a drop of water sizzles immediately.

   Time: PT2M

2. Season the Salmon

   Pat the salmon fillets dry, then sprinkle ½ tsp salt on each side. This helps draw out surface moisture for a crispier skin.

   Time: PT2M

3. Add Oil and Press

   Add the olive oil to the hot pan, swirl to coat, then lay the fillets skin‑side down. If you have a protein press, place it on top and apply gentle pressure; otherwise, use a second pan or a heavy plate.

   Time: PT1M

4. Cook the Skin Side

   Let the salmon cook undisturbed for about 5 minutes. You’ll see the color rise up the side of the fillet as it cooks.

   Time: PT5M

5. Flip and Finish

   Using tongs, gently flip the fillet and cook the flesh side for another 2 minutes, just until the interior is still pink but opaque near the edges.

   Time: PT2M

6. Rest and Serve

   Transfer the salmon to a plate, let rest for 1 minute, then serve immediately. Optionally squeeze a little lemon over the top.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

25g

Carbohydrates

0g

Fat

15g

Fiber

0g