How to get crispy-skinned salmon
9 simple steps
If you’re disappointed with how your salmon is turning out, here’s your guide to the crispiest-skinned fish ever. Because there’s nothing worse than splurging on a gorgeous salmon fillet or two, then having them turn out a hot mess of pan-stuck skin. It really comes down to a few key watchpoints – super-dry skin, a decent amount of oil, and a totally undisturbed cook time.
Always start with really good skin-on salmon that preferably has not been frozen and thawed. This can affect the texture of the cooked fish. If you can, choose fillets of a fairly consistent thickness so they cook evenly.
- Pat your salmon fillet dry using paper towel, paying special attention to the skin.
- If you have time, put your salmon on a plate, skin side up, and refrigerate it for around 1 hour to really dry out the skin.
- Rub a little oil all over the skin, then season the salmon with sea salt flakes on each side.
- Add enough oil to a good, heavy-based frying pan to cover the base generously.
- Heat the pan over medium-high heat, add the salmon, skin-side down, then reduce the heat to medium.
- Once the salmon hits the pan, press down on it for about 12 seconds so it sits flat in the pan and crisps evenly.
- Cook the salmon completely undisturbed for a good 6-7 minutes. Seriously. Do not touch, lift or turn it. It will cook ¾-⅔ of the way through, depending on how thick the fillets are.
- Turn the salmon over using tongs or a wide spatula, then cook for another 1-2 minutes to finish cooking. The fish should still be a little pink and opaque in the centre.
- Serve your salmon skin side up to retain that hard-won crispy flesh.
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