This easy and delicious crispy skin salmon recipe is quick to make and packed with flavor. With perfectly crisp skin and tender, flaky flesh, it’s a simple yet impressive dish. You can easily customize it with your favorite seasonings or pair it with a side of creamy risotto for a complete meal.
Ingredients Needed:
- 4 salmon fillets (skin-on)
- 1 tsp olive oil (or other cooking oil)
- 1 tsp salt (cooking/kosher)
- 1/2 tsp black pepper
- 2 tbsp olive oil (or vegetable oil) for cooking
- Lemon wedges (for serving)
How To Make Crispy Skin Salmon Recipe?
- Dry the skin: Pat the skin of the salmon dry with a paper towel. If possible, place the salmon skin side up in the fridge for 1 hour (uncovered) to further dry it out.
- Season the salmon: Drizzle half of the olive oil (1/2 tsp or 2.5 ml) over the flesh side of the salmon and rub it over the skin. Sprinkle with half the salt (1/2 tsp or 3 g) and pepper (1/4 tsp or 0.5 g). Flip the fillets and repeat this on the skin side just before cooking.
- Heat the oil: In a large non-stick skillet, heat enough oil to cover the base over medium-high heat until it shimmers (but does not smoke).
- Cook skin side down: Place the salmon in the skillet skin side down, then immediately lower the heat to medium.
- Press down: Press down on each fillet using a spatula for about 10 seconds to flatten the skin against the skillet, ensuring it sets.
- Cook for 7 minutes: Cook for 7 minutes or until the salmon is about 3/4 cooked through, with the skin becoming crispy.
- Flip and cook flesh side: Flip the salmon over so the skin is facing up and cook for an additional 90 seconds.
- Final crispy skin blast: Flip the salmon again to skin side down. Increase the heat to medium-high and cook for 60 more seconds to reinforce the crispiness of the skin.
- Serve: Serve immediately with the skin side up to keep it crispy. Enjoy with lemon wedges.
Recipe Tips:
- Dry the skin well: Make sure the salmon skin is dry before cooking. Use a paper towel to remove moisture.
- Chill before cooking: If you can, put the salmon skin-side up in the fridge for 1 hour to make the skin even crispier.
- Cook on medium-high heat: Start with medium-high heat to crisp up the skin, then lower to medium after adding the salmon.
- Press the salmon: Press the salmon down with a spatula for 10 seconds when it hits the pan to make sure the skin crisps evenly.
- Serve right away: Serve the salmon as soon as it’s cooked to keep the skin crispy. The skin won’t stay crispy if you wait too long.
How To Store & Reheat Leftovers?
- Refrigerate: Let the salmon cool to room temperature, then put it in an airtight container. Keep it in the fridge for up to 2 days.
- Reheat: Heat the salmon in a skillet over medium heat, skin side down, for 2-3 minutes to make the skin crispy again.
Nutrition Facts:
- Calories: 499 kcal
- Total Fat: 23g
- Saturated Fat: 4g
- Cholesterol: 70mg
- Sodium: 372mg
- Potassium: 870mg
- Total Carbohydrate: 12g
- Dietary Fiber: 4g
- Sugars: 2g
- Protein: 53g
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