Pan-Fried Salmon with Crispy Skin
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A delicious method for cooking salmon with a focus on achieving crispy skin, akin to 'bacon of the sea'.
00:15:00 total
Serves 4
medium
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Ingredients
- salmon fillet - watch the video to see (preferably King Salmon or a fatty variety for tenderness)
- kosher salt - to taste
- avocado oil - 1 teaspoon (or another high smoke point oil)
- butter - watch the video to see
- thyme - watch the video to see (optional, for basting)
- lemon - 1 (for serving)
Instructions
- Prepare the Salmon: Check for and remove any pin bones from the salmon. Optionally, trim any excess cartilage and slice off the belly for even cooking.
- Season the Salmon: Salt the salmon on both sides. Optionally, score the skin to help render the fat and achieve a crispy texture.
- Cook the Salmon: Heat a pan with a teaspoon of avocado oil over low to medium heat. Place the salmon skin-side down, applying gentle pressure to ensure the skin crisps up evenly. Cook until the salmon is done to your liking, flipping once the skin side is crispy and the flesh has cooked about a third of the way through.
- Baste the Salmon: After flipping, add a small knob of butter to the pan along with optional thyme. Baste the salmon with the melted butter for added flavor.
- Serve: Let the salmon rest briefly before serving with a squeeze of lemon juice for added freshness.
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