Curtis Stone’s crispy skin salmon

Ingredients

• 2 fillets Salmon Fillet (Skin‑on, about 8 oz each, fresh)
• 1 tablespoon Olive Oil (High smoke‑point oil for searing)
• 1/2 teaspoon Kosher Salt (Season both sides of the salmon)
• 1/4 teaspoon Black Pepper (Freshly ground, optional)
• 1 whole Lemon (Cut into wedges for serving)

Instructions

1. Dry and Incise the Skin

   Pat the salmon fillets dry with paper towels. Using a sharp knife, make a shallow incision through the skin from tail to head to prevent the skin from curling.

   Time: PT3M

2. Season the Fillets

   Season both sides of the fillets with kosher salt and freshly ground black pepper.

   Time: PT2M

3. Heat the Pan

   Place the non‑stick skillet on the stove, add 1 tablespoon of olive oil, and set the heat to medium‑high. Start with the pan cold; the oil will heat as the pan does.

   Time: PT2M

   Temperature: medium‑high

4. Sear the Skin Side

   Lay the salmon fillets skin‑side down in the cold pan. Press gently with a spatula for the first 30 seconds, then let cook undisturbed. After about 2 minutes you’ll hear a sizzle; continue for another 3 minutes until the skin is deep golden and crisp.

   Time: PT5M

   Temperature: medium‑high

5. Flip Briefly

   Using tongs or a fish spatula, flip the fillets and sear the flesh side for about 1 minute.

   Time: PT1M

   Temperature: medium‑high

6. Finish in the Oven

   Transfer the skillet (or move the fillets to a pre‑heated baking tray) into a 400°F oven and roast for 3 minutes, or until the interior reaches your desired doneness.

   Time: PT3M

   Temperature: 400°F

7. Rest and Serve

   Remove the salmon from the oven, let rest on a plate for 2 minutes, then serve with lemon wedges.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

0 g

Fat

22 g

Fiber

0 g