Crispy Skin Salmon

Serves 2-4 • Time 10 mins

This is probably my ultimate go-to weeknight dish. This salmon is incredibly delicious, takes less than 10 minutes to make, and can be thrown on top of nearly anything to create a meal. (Think: Sesame Caesar Salad, niciose salad, a pile of roasted veggies…)

The key to getting your salmon skin nice and crispy is to dry your salmon super well! This also happens to be the key to not ending up with oil splatter burns on your arms and/or face. Yikes! So, make sure to use a couple rounds of paper towels, and that the skin of your fish feels dry to the touch before putting it into your pan. If you follow my technique, I think you will find yourself incredibly proud and satisfied, and maybe even with a new dish in your weekly rotation.

Ingredients

• - 2-4 skin-on salmon filets (defrosted or fresh. *See notes)
  - Kosher or flaky salt
  - Black pepper
  - 2 teaspoons grapeseed, sunflower, or other high heat oil **See notes
  - 1 tablespoon unsalted butter

Notes, Tips, & Tricks:

*I encourage you to buy wild caught salmon. I also happen to think that Pacific salmon is far superior in flavor to Atlantic. Trader Joes sells skin-on frozen sockeye salmon fillets for only $12.99/lb! That is about $10 less per pound than its fresh counterpart. Additionally, most frozen salmon is “fresher” than what you are buying at the grocery store due to the fact that salmon is typically frozen on site and then shipped. If you choose to go the fresh route (what a treat!), make sure your salmon isn’t “previously frozen” or consume it right away.

** You might want to make this recipe for the first time cooking only two salmon fillets. Pressing the skin into the pan is key, so unless you have extra hands in the kitchen this can be tricky as one person, especially starting out.

***If making 4 salmon fillets you might need an extra 1-2 teaspoons of oil. You want enough to coat the bottom of your pan without leaving any dry spots.

Equipement:

• A fish spatula is super helpful here in getting your skin pressed down well, but not obligatory.

• I urge you to use a stainless steel skillet for this recipe due to the high heat needed to cook the fish. Cast iron would also work, but I prefer not to cast irons to cook fish due to the lingering taste that can occur. Most non-stick skillets are not meant to be used on high heat.

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Let’s Do It

Step 1

Pat dry salmon on paper towels so that flesh and skin are nearly dry to the touch. This might take a few rounds. You want to make sure your skin is especially dry.

Step 2:

Season the flesh side of your salmon with a pinch of salt and a couple grinds of black pepper.

Step 3

Heat oil in a skillet over medium/high heat until shimmering. While oil heats, season skin side of salmon lightly with salt and pepper. Once oil is shimmering add salmon to pan SKIN SIDE DOWN, pressing firmly all over with a spatula. Continue to press and cook for about 3 minutes or until salmon flesh is nearly opaque and skin has loosened from pan.

Step 4

Flip salmon skin side up. Turn off pan. Add butter to pan, swirling so the butter browns and use a spoon to baste salmon in browned butter. Remove salmon from pan and eat up!