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Crispy Skin Salmon

This dish features a perfectly pan-seared salmon fillet with irresistibly crispy skin, achieved through careful dry-brining and high-heat searing. The tender, flaky flesh underneath contrasts with the crunchy, golden surface, creating a satisfying textural balance. The process emphasizes patience and technique to unlock the full potential of this simple yet impressive seafood preparation.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Course: Main Course
Cuisine: Japanese, Seafood
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 fillets salmon fillets with skin scales removed, skin intact
  • 1 tablespoon coarse sea salt for seasoning and drawing out moisture
  • 1/2 teaspoon freshly cracked black pepper for seasoning
  • 1 tablespoon high-smoke-point oil such as canola or vegetable oil
  • 1 lemon lemon for squeezing over cooked salmon

Equipment

  • Heavy skillet (cast iron preferred)
  • Spatula (fish or metal)
  • Paper towels
  • Small bowl of salt and pepper

Method
 

  1. Pat the salmon fillets dry thoroughly with paper towels, paying special attention to the skin to remove excess moisture.
  2. Sprinkle a generous layer of coarse sea salt evenly over the skin and flesh, then season with freshly cracked black pepper. Let the salmon sit uncovered for 10 minutes to help draw out moisture and enhance crispiness.
  3. Preheat a heavy skillet over medium-high heat until it just begins to shimmer and smoke slightly, about 2-3 minutes. Add the oil, swirling to coat the bottom evenly.
  4. Place the salmon fillets skin-side down into the hot skillet, pressing gently with a spatula for about 10 seconds. You should hear a sizzle and see the skin start to shimmer and bubble.
  5. Reduce the heat to medium and cook the salmon without moving for 4-5 minutes, until the skin is deeply golden and crispy, and the sides of the fish look opaque.
  6. Carefully flip the salmon fillets using a spatula, and cook for another 2-3 minutes, just until the flesh is opaque throughout and tender.
  7. Remove the salmon from the pan and transfer to a plate. Let rest for 2 minutes to allow the juices to settle and the crust to firm up.
  8. Squeeze fresh lemon over the crispy skin before serving to add brightness and contrast to the rich, flaky flesh.
  9. Serve immediately, enjoying the crackly, golden skin with tender, flavorful salmon flesh underneath.

Notes

Ensure the salmon skin is thoroughly dried and the pan is properly heated for the best crackle. Patience during searing is key to achieving perfect crispiness.