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Greatest plates · Main
Crispy Skin Salmon
Salmon cooked so the skin is evenly golden and crispy from end to end, with juicy flesh inside. Serve it straight up with just a wedge of lemon.
Serves 4Prep 3 minCook 10 minFish
Containsfish
Inspired by a recipe from RecipeTin Eats ↗
Protein 36%Fat 64%
About 380 kcal a serve — 34 g protein, 0 g carbs, 27 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Dry the skin
Dry skinPat the skin of the salmon very well with paper towel until completely dry. If time permits, place the salmon skin side up in the fridge for 1 hour uncovered to dry it out even more.
What goes inPat dry →
Season
SeasonDrizzle the flesh side with half the teaspoon of oil and rub over the skin. Sprinkle with half the salt and pepper, turn the fillet over and repeat. Do this only just before cooking.
What goes inOil and season →
Heat the oil
Heat oilPut enough oil in a large non-stick skillet so it fully covers the base. Heat on medium-high until it shimmers but is not smoking.
In the panInto the pan →
Medium-high
Skin side down and press
Press downPlace the salmon in the skillet skin side down and immediately turn the heat down to medium. Using a spatula, press down on each fillet for 10 seconds so the skin sets flat against the pan.
Cook 7 minutes
Skin downCook for 7 minutes, or until the salmon is cooked 3/4 of the way through (you'll see the colour changing up the side) and the skin is crispy.
Flesh side down
FlipFlip the salmon so the skin is up and cook a further 90 seconds to finish the last of the uncooked side.
Final skin blast
Crisp blastFlip the salmon again to skin side down, turn the heat up to medium-high and cook the skin for a final 60 seconds to reinforce the crispiness.
Serve
Skin upPlate the salmon skin side up to protect the crispy skin and serve immediately with lemon wedges, as fish skin only stays crisp while hot.
What goes inTo serve →
Cook's noteDon't skimp on the oil and serve skin side up immediately — the skin only stays crispy while hot; never pour sauce over the skin.
Estimated per serve
380 kcal · 34 g protein · 0 g carbs · 27 g fatestimates, within ~10%
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