Pan Seared Salmon - Crispy Skin! (VIDEO)

Pan seared salmon filet with crispy skin on a plate.

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Pan Seared Salmon - Crispy Skin! (VIDEO)

This is the BEST way to pan sear a salmon filets to ensure a crispy skin that's perfectly cooked! Read below to learn the best tips to prepare and cook this salmon without fail.

Prep Time5

Cook Time10

Total Time15

Course: Main Course

Cuisine: American

Servings:

Author: Chris Joe

Ingredients

4 salmon filets 6 oz each
1 tbsp kosher salt or to taste
1 tbsp black pepper or to taste
4 sprigs fresh thyme or rosemary
2 tbsp avocado oil

Instructions

Season the flesh of the salmon with half of the salt and pepper. Turn the salmon over and pat the skin as dry as possible with a paper towel.
Using a sharp knife, run the blade of the knife at an angle along the salmon skin, which will further draw out moisture. Remove any loose scales and wipe dry.
Make 4 to 5 long vertical cuts along the salmon filet that are about 1/2 inch deep, ensuring that the knife does not fully cut through the salmon.
Season with the remaining salt and pepper on the skin side making sure to season inside the crevices. Insert the fresh herbs into the crevices as well.
In a large nonstick pan, heat 2 tbsp of avocado oil over medium high heat. Place the salmon fillets skin side down and sear for 2-4 minutes until you see the flesh of the fish change to an opaque color about halfway up the salmon. Flip the fillets and continue searing on the flesh side for another 2-4 minutes until the salmon is cooked through. Use a spoon and baste any oil over the skin while the salmon is cooking to crisp up the skin further.

Video

Notes

Salmon tips - I used 6oz pieces of salmon. Ask your butcher to cut the salmon into 6oz filets or use a kitchen scale and cut them yourself at home. If you use smaller or larger pieces, adjust the cooking time in proportion to the size. I highly recommend using the highest quality salmon you can find. I recommend using wild caught salmon (either King salmon or Atlantic salmon). If you don't like salmon skin, you can remove it and still follow the recipe instructions as is.

Making vertical slits in the salmon skin (only 1/2" deep, not all the way through) is my #1 tip for cooking the most delicious salmon - this helps season the salmon more because you can place salt, pepper, and herbs inside the slits and creates more surface area for the skin to crisp up, which will make your salmon skin overall more crispy

While cooking the salmon with the skin side up, tilt the pan at an angle - this will help the hot oil pool, which you can use a spoon to baste the fillets. This will not only help cook the salmon (through the slits) but it will also get the salmon skin EXTRA crispy. This is my favorite tip for getting super crispy salmon skin.

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat:

Air fryer: Place in the air fryer at 350°F for 4-5 mintues skin side up until the salmon is warmed throughout.
Microwave: Place skin side up on a try and microwave in 1 minute intervals until warmed through.
Oven: Preheat the oven to 350°F. Place the salmon skin side up on a foil lined baking sheet and bake for 10-12 mintues until the salmon is warmed through.

Nutrition