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crispy skin pan seared salmon

Crispy Skin Salmon

This pan seared Crispy Skin Salmon is simply seasoned and takes less than 10 minutes to cook. It's perfect served with pasta, risotto, a side of vegetables or over a salad.
5 from 26 votes
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Lunch, Main Course
Cuisine American
Servings 2 servings

Equipment

  • cast iron skillet or stainless steel skillet

Ingredients
  

  • 2 skin on salmon fillets (4-6 ounces each) Make sure the salmon is descaled
  • 1 tablespoon olive oil Can substitute with avocado oil or other high smoke point oil.
  • salt & pepper
  • lemon wedges

Instructions
 

  • Take salmon out of the fridge about 15 minutes before cooking to allow to come closer to room temperature.
    Pat both sides dry with a paper towel.
  • In a cast iron skillet heat about 1 tablespoon of olive oil over medium high heat until hot and shimmering (but not smoking).
    *Note: It is very important to get the pan hot before adding the salmon. If you're not sure if the pan is hot enough you can flick a few drops of water into it. If they sizzle then you are good to go. If not, heat it a little longer.
  • Season both sides of the salmon with salt and pepper. When the pan is hot and the oil is shimmering, place the salmon skin side down into the pan. You should immediately hear a sizzle (if you don't, the pan is not hot enough).
    Allow the salmon to cook undisturbed for about 5-7 minutes. Then use a thin, metal spatula to carefully flip the salmon over.
    Cook for an additional 1-2 minutes until the fish is no longer opaque inside and the internal temperature reaches around 140 degrees F.
  • Remove the fish from the heat and serve skin side up (to prevent it from getting soggy) with a wedge of lemon. Enjoy!
Keyword Fish, Salmon
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