Restaurant-Worthy Crispy Skinned Salmon At Home
There’s something magical about biting into salmon and getting that satisfying crunch of crisp, golden skin followed by juicy, delicate flakes. The contrast between the crackling exterior and buttery flesh can elevate a simple weeknight meal to restaurant-worthy status. Once you master this basic pan-sear technique, you can pair your salmon with countless sauces and toppings—from garlicky aioli to a fresh pineapple salsa.
My Best Tips For Crispy Skin & Perfectly Cooked Salmon
- Preheat the pan thoroughly: This is essential for crisp skin!
- Don’t crowd the pan: Cook your fillets in batches, if needed (or you risk reducing the temperature which = soft skin).
- Use a timer (and your eyes): Rely on visual cues (color creeping up the sides) as well as timing to judge doneness.
- Finish with butter or herbs: For extra flavor, I love tossing in a pat of butter along with fresh herbs near the end of cooking.
I have dozens of recipes featuring tender, flaky salmon, but once you master pan-searing, try these reader favorite recipes next:
- Marry me salmon in sun-dried tomato and basil cream sauce
- Easy kale salad with Parmesan (a go-to workday lunch for me!)
- Crispy seared salmon with creamy pan sauce!
Skin On Or Off — The Choice Is Yours!
If you’re going for crispy skin salmon, you’ll obviously want to look for salmon with the skin on. However, you can apply the same method for skinless salmon filets and have perfect results every time.
The Type of Pan You Use Matters!
A sturdy, heavy-bottomed pan, like cast iron or stainless steel, is recommended to conduct and retain heat for that irresistible sear. A fish spatula (or any thin metal spatula) will also come in handy to flip the fillets without tearing the skin.
This is the exact fish spatula I’ve had since 2010 when I began working in NYC restaurants–it’s the most used tool in my kitchen!
Fresh salmon is ideal if available, but if not pre-frozen salmon is just fine. Simply thaw overnight in a fridge, then pat dry with paper towels.
Pro tip: Give It Time: Resist the urge to move the fillet around; let the skin cook undisturbed. This usually takes around 4-5 minutes, depending on thickness.
Use A High Smoke Point Oil
Something like avocado, canola, grapeseed, or sunflower oil (my personal favorite!) is ideal. They burn less easily than olive oil.
Apply this method to other fish! While the cook time will vary based on the type of fish and its thickness, the same method can be adapted to any skin-on fish where you want crispy skin.
Jump to Recipe
Endless Ways To Enjoy Seared Salmon
There’s no shortage of ways to enjoy salmon. Try it with:
- Lemon Butter Sauce: Quickly whisk butter with lemon juice in the still-warm pan for a bright, tangy finish. Or add a splash of white wine first, then stir in a pat or two of butter with (slightly less) fresh lemon juice.
- Fresh Salsa: Think mango salsa, pico de gallo, or any punchy fruit-salsa mixture to add some sweetness.
- Herb Chimichurri or Pesto: A vibrant mix of chopped parsley or cilantro, garlic, and olive oil complements the richness. Salmon is also fantastic topped with pesto–I live for this salmon with pistachio pesto. Blackening seasoning is also great with seafood!
- Vegetable sides: Roasted asparagus, sautéed spinach, or kale Caesar salad all pair beautifully.
No more excuses–you can master crispy salmon at home, promise! Once you try making pan-seared salmon at home, please let us know by leaving a review and ⭐️⭐️⭐️⭐️⭐️ rating below! You got this!
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Perfectly Flaky Pan-Seared Salmon Filets
Equipment
- Large stainless steel or cast-iron skillet
- Paper towels
Ingredients
- 4 (6 oz) salmon fillets, skin on or off
- 2 tsp kosher salt
- ¼ tsp freshly ground black pepper
- 2 Tbsp neutral oil, such as sunflower, grapeseed, or canola oil
Instructions
- Preheat Your Pan: Place a pan over medium to medium-high heat for about 2-3 minutes. Add 2 Tbsp neutral oil.
- Pat the Salmon Dry: Moisture is the enemy of crispiness, so blot both sides of the fillets thoroughly with a paper towel.
- Season Generously: Sprinkle kosher salt and pepper all over, focusing especially on the skin side (if using). This helps draw out any lingering moisture, further aiding crispiness.
- Lay Skin-Side Down: Gently place each fillet skin-side down (if using) in the hot pan. The sizzle you hear should be moderate—if it’s too loud or popping, reduce the heat slightly.
- Peek and Flip: Once you see the edges turn opaque about halfway up the sides, about 4 minutes in, use a spatula or tongs to carefully lift an edge. If the skin has developed a golden brown crust and easily releases from the pan, you’re good to flip.
- Finish Cooking: Flip the fillet and cook the flesh side for 2-3 minutes more. This short final cook ensures the interior is still medium, around 130°F–135°F (54°C–57°C). If you want the salmon more fully cooked, add 1 minute to cook time.
- Rest, Then Serve: Transfer the salmon to a plate and let it rest for a minute or two. This helps the juices redistribute, keeping the fish moist.
Notes
- Wild salmon tends to be thinner than most farmed salmon (King salmon is an exception!)–reduce cook time as needed based on fish thickness.
- Make ahead: You can season the fillets and keep them chilled up to a few hours before cooking. Pat them dry again right before placing them in the pan.
- Storage: Allow to cool to room temperature, place in an airtight container, then refrigerate for up to 2 days. Reheat gently in a skillet over medium heat or enjoy cold in a salad to avoid drying out.
- Freezing cooked salmon: Fresh is best, but you can freeze cooked salmon for ~two months. Wrap tightly in plastic wrap, then store in a freezer-safe container or bag.
Nutrition
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