Crispy Skin Salmon

Ingredients

• 2 pieces Salmon Fillets with Skin (6‑ounce (170 g) each, skin on, scales removed)
• 1 teaspoon Kosher Salt (generously season both sides)
• 2 tablespoons High Smoke Point Oil (canola, grapeseed, or avocado oil)
• 1 tablespoon Unsalted Butter (cut into small pieces, added after heat is off)
• ½ teaspoon Freshly Ground Black Pepper (optional, added with butter)

Instructions

1. Prepare the Salmon

   If the fillets still have scales, remove them with the back of a knife. Pat the fish completely dry with paper towels, then sprinkle both sides generously with salt.

   Time: PT2M

2. Heat the Oil

   Place the skillet over medium‑high heat and add the high‑smoke‑point oil. Heat until the oil just begins to shimmer and lightly smoke.

   Time: PT2M

   Temperature: medium‑high

3. Sear the Skin Side

   Lay the salmon fillets skin‑side down in the hot oil. Immediately press each piece gently with a spatula or tongs for 30 seconds to keep the skin flat.

   Time: PT30S

   Temperature: medium‑high

4. Cook Until Crispy

   Reduce the heat to medium‑low and let the salmon cook undisturbed for 5–7 minutes, until the skin is deep golden‑brown and releases easily from the pan.

   Time: PT6M

   Temperature: medium‑low

5. Finish with Butter and Seasonings

   Turn off the burner, flip the fillet, add the butter and optional pepper. Swirl the pan briefly to melt the butter, then spoon the melted butter over the fish.

   Time: PT1M

Nutrition Facts

Calories

260

Protein

22 g

Carbohydrates

0 g

Fat

18 g

Fiber

0 g