Pan Seared Salmon with Crispy Skin
Enjoy restaurant-quality salmon at home with perfectly golden, shatteringly crisp skin and tender, flaky flesh.
Ingredients
- •4 salmon fillets, about 6 oz (170g) each, skin-on
- •1 tablespoon olive oil
- •1 tablespoon kosher salt
- •1 teaspoon freshly ground black pepper
- •2 tablespoons unsalted pareve margarine or olive oil
- •2 cloves garlic, smashed
- •3 sprigs fresh thyme
- •1 lemon, cut into wedges for serving
Instructions
- 1
Pat the salmon fillets completely dry on all sides using paper towels, ensuring the skin is as dry as possible for maximum crispiness.
- 2
Season the salmon fillets generously with kosher salt and freshly ground black pepper.
- 3
Heat the olive oil in a large skillet, preferably cast iron, over medium-high heat until shimmering and hot.
- 4
Place the salmon fillets skin-side down into the hot skillet, pressing down gently on each fillet for the first 10 seconds to prevent the skin from curling.
- 5
Reduce the heat to medium and let the salmon cook undisturbed for about 6 to 7 minutes until the skin is golden brown and crispy, and the fish is cooked about three-quarters of the way up.
- 6
Add the pareve margarine or extra olive oil, smashed garlic cloves, and fresh thyme to the pan.
- 7
Tilt the pan slightly and use a large spoon to continuously baste the top of the salmon fillets with the melted aromatic oil for about 1 minute.
- 8
Flip the salmon fillets and cook for 1 more minute on the flesh side, then remove immediately from the heat.
- 9
Serve hot with fresh lemon wedges squeezed over the top.
💡 Chef tips
- For the crispiest skin, let the salted salmon sit uncovered in the refrigerator for 30 minutes before cooking to air-dry the skin further.
- Make sure your pan is truly hot before adding the fish to prevent sticking.
- Leftover cooked salmon can be stored in an airtight container in the refrigerator for up to 2 days and flaked cold over salads.
✅ How it should turn out
The finished salmon features a gorgeously golden, ultra-crisp skin that crackles when pressed, yielding juicy, flaky, perfectly cooked pink flesh infused with garlic and thyme.