Pan-Seared Salmon with Crispy Skin

Ingredients

• 2 skin-on salmon fillets, 6 oz each, pin bones removed
• Salt, pepper
• 1 tbsp high-smoke-point oil (grapeseed, avocado)
• 1 tbsp butter
• Lemon wedge

Method

1. Dry the skin: Pat fillets very dry with paper towels — especially the skin side. Moisture is the enemy of crispiness. Score the skin in a crosshatch pattern (prevents curling).
2. Season: Salt and pepper the flesh side only (salt on the skin draws out moisture).
3. Cold pan start: Place fillets skin-side down in a cold, oiled nonstick or stainless skillet. Turn heat to medium-high.
4. Press: Immediately press down gently with a spatula for 10 seconds — this ensures full skin contact with the pan.
5. Cook skin-side down: 4–5 min without moving. Watch the flesh — it will turn opaque from the bottom up. When it's opaque about 3/4 of the way up, flip.
6. Finish: Flip, add butter. Cook flesh-side down 1–2 min for medium (translucent center). Squeeze lemon.

What You're Practicing

• Crispy fish skin: dry surface + press flat + don't move
• Reading doneness visually: the opacity line climbing up the side of the fillet
• Cold pan start for skin-on fish (prevents sticking and curling)
• This technique works for any skin-on fillet: snapper, bass, trout, arctic char