Crispy Skin Salmon

Name: Crispy Skin Salmon
Prep time: 3 min
Cook time: 10 min
Total time: 13 min
Yield: 4
Cuisine: Western
Ingredients: 4 fillets salmon fillets, skin-on; 1 tsp olive oil, or other cooking oil; 1 tsp (¾ tsp) salt, cooking or kosher; use 3/4 tsp if using table salt; ½ tsp black pepper; 2 tbsp olive oil, or vegetable oil; lemon wedges

Several salmon fillets with deeply browned, crisp skin in a skillet. — Crisp-skinned salmon fillets fresh from the skillet.

Pan-fried salmon with golden, crisp skin. Dry the skin well and use enough oil to cover the skillet base for an even, crunchy finish.

By Cookin' KitchenOctober 19, 2026

Be the first to rate it Leave a comment

Total: 13 minutes
Servings: 4 servings

Prep: 3 minutes
Cook: 10 minutes
Total: 13 minutes
Servings: 4

Jump to recipe

Recipe

Crispy Skin Salmon

Pan-fried salmon with golden, crisp skin. Dry the skin well and use enough oil to cover the skillet base for an even, crunchy finish.

Cookin' · https://cookin.club/recipes/crispy-skin-salmon

Prep: 3 minutes
Cook: 10 minutes
Total: 13 minutes
Servings: 4

Cook modeKeeps your screen awake while you cook.

Ingredients

4 servings

For 4 servings

4 fillets salmon fillets, skin-on
1 tsp olive oil, or other cooking oil
1 tsp (¾ tsp) salt, cooking or kosher; use 3/4 tsp if using table salt
½ tsp black pepper

Cooking

2 tbsp olive oil, or vegetable oil

Serving

lemon wedges

Instructions

Step 1: Pat the salmon skin very well with a paper towel until dry. If time permits, place the salmon skin-side up in the fridge, uncovered, for 1 hour to dry it further.
Step 2: Drizzle the flesh side with half the oil and rub it over the skin. Sprinkle with half the salt and pepper. Turn each fillet over and repeat. Do this just before cooking.
Step 3: Pour enough oil into a large nonstick skillet to fully cover the base. Heat over medium-high until the oil shimmers but is not smoking.
Step 4: Place the salmon in the skillet skin-side down, then immediately lower the heat to medium.
Step 5: Using a spatula or similar tool, press down on each fillet for 10 seconds so the skin lies flat against the skillet and sets its shape. If possible, press at least two fillets at a time.
Step 6: Cook for 7 minutes, or until the salmon is cooked about three-quarters of the way through and the skin is crispy. You will see the colour change up the side of the fillet.
Step 7: Flip the salmon so the skin faces up and cook the flesh side for a further 90 seconds.
Step 8: Flip the salmon again so it is skin-side down. Turn the heat up to medium-high and cook the skin side for 60 seconds to reinforce its crispness.
Step 9: Serve skin-side up to protect the crispy skin. The skin stays crisp only while hot, so serve immediately.

Notes

Helpful notes

Choose fillets of even thickness when possible. The recipe also works with fillets that have a thinner end.
Use descaled, pin-boned fillets. Check the flesh and skin for bones and scales before cooking.
If using table salt instead of cooking or kosher salt, use 3/4 teaspoon rather than 1 teaspoon.
Cook the salmon in batches if needed; crowding the skillet can make the fish steam rather than pan-fry.
For a sauce, pour it onto the plate or around the fish rather than over the crispy skin.

Nutrition per serving

Calories: 255 kcal
Fat: 14 g
Saturated fat: 2 g
Carbohydrates: 1 g
Sugar: 1 g
Fiber: 1 g
Protein: 30 g
Sodium: 648 mg
Cholesterol: 83 mg

Estimated values; they will vary with the exact ingredients and brands you use.

About this recipe

Crispy salmon skin comes down to two things: dry the skin thoroughly and use enough oil to cover the base of the skillet. Cook the fillets skin-side down first, then serve them skin-side up while hot.