How to get crispy-skinned salmon

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 frypan with a seasoned, non-stick surface 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.