Achieving perfectly crispy-skinned salmon at home is easier than you might think. This recipe gives you restaurant-quality results with minimal effort and just a few ingredients.
- Cuisine: American
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Total Time: 11 minutes
- Servings: 2
Why You’ll Love This Recipe
- Quick and easy to prepare, perfect for weeknights.
- Minimal ingredients with maximum flavor.
- Yields a crispy skin and moist interior.
- Restaurant-quality results at home.
Ingredients
- 2 salmon fillets (skin-on, descaled, and patted dry with paper towels): The skin adds texture and flavor; drying ensures crispiness.
- Avocado oil* (or ghee, for searing): High smoke point for perfect sear; substitute with neutral oils like vegetable oil if needed.
- Salt: Essential for enhancing the fish’s natural flavors and drawing out moisture for a crispy finish.
How to Make It
Step 1: Preheat the Skillet
Heat your skillet over medium heat for 3-5 minutes. This ensures even cooking and achieving that crisp skin. Use 3 minutes for gas stoves and 5 for electric ones, as they heat differently.
Step 2: Prepare the Oil
Add enough avocado oil to coat the bottom of the pan, about 1-2 tablespoons. The oil is ready when it shimmers, indicating it is sufficiently hot for a sear.
Step 3: Sear the Salmon
Season the skin side of the salmon generously with salt. Gently test the pan’s heat with the tip of the fish. You should hear a sizzle. Place the fillets in the pan away from you to avoid oil splatters. Cook for about 5 minutes on the skin side, as this allows most of the cooking to happen gently without overcooking the flesh.
Step 4: Finish and Serve
Season the top with salt before flipping. Cook the flesh side for just 15-30 seconds, ensuring it stays moist. Serve immediately, skin side up, to maintain its crispness.
Recipe FAQs
How can I tell if the salmon is cooked?
The salmon is done when the flesh easily flakes with a fork and the skin is crispy. The internal temperature should reach 145°F (63°C).
What if I don’t have avocado oil?
Ghee or any high smoke point oil, like vegetable or canola, work well as substitutes. Olive oil is not recommended for searing due to its lower smoke point.
Can I use skinless fillets?
Yes, but you won’t achieve the same crispy texture. If using skinless fillets, reduce cooking time slightly and be careful not to overcook the fish.
