There’s nothing better than crispy salmon skin! To make Crispy Skin Salmon, all you have to do is make sure the skin is dry and add enough oil so the skin turns golden and crispy instead of just burning. Easy!.
When I cook salmon, I like to marinate it, sauté it in a honey garlic sauce, garlic butter sauce, or herb cream sauce, or cook it in a sticky sauce. You don’t have to do all that, though, if you know how to cook salmon so that the skin is crispy all the way through. All you need for a salmon dinner is the crispy golden skin, which adds texture and flavor. Serve it naked, straight up!.
And if you’re wondering just how crispy we get that skin? THIS crispy ⬇⬇⬇ (volume ON!)
Salmon is a delicious and healthy fish that is loved by many. If you cook salmon the right way, the skin can get really crispy, which adds texture and flavor to the dish. While pan-frying salmon makes the skin crispy, if you follow a few simple steps, you can also make amazing salmon in the oven.
In this comprehensive guide, we will walk through the steps, tips and tricks to crisping up salmon skin to perfection using the oven. With a few easy preparation steps and the right cooking techniques, you’ll have restaurant-quality crispy salmon skin coming out of your home oven.
Why Crispy Salmon Skin is So Good
The skin of the salmon contains a high amount of fat. When cooked properly at high heat, this fat renders out, leaving behind a super crispy, cracker-like texture. It adds so much in terms of texture, becoming almost like a salty, fishy potato chip on top of the tender salmon flesh.
The skin also protects the delicate flesh during cooking. Having it start skin-side down in the pan or oven prevents the salmon fillet from overcooking. When the flesh itself isn’t exposed directly to the heat right away, it stays moist and tender.
Finally, cooking the skin thoroughly and crisping it adds a ton of flavor. All of that salty, fishy taste gets concentrated in those crispy bites. The browned bits also add a richness that you just can’t achieve with skinless salmon.
Choosing the Right Salmon
To get the best crispy skin, start with high-quality fresh salmon fillets with the skin still attached. Ensure the following
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Skin is still intact – Obviously you need the skin to crisp it up! Buy boneless, skin-on salmon fillets
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Fresh fish – The fresher the salmon, the better the texture and flavor. Use within 2 days of purchase for optimum freshness and skin quality.
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Uniform thickness – Try to pick fillets that have an even thickness throughout. This prevents uneven cooking.
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Scaled and pin bone removed– Properly prepped salmon fillets should not have scales or tiny pin bones. Check for these and remove any you find with tweezers.
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Pat skin dry– Salmon skin needs to be dry before cooking to crisp up. Pat off any moisture with paper towels.
Prep the Salmon Fillet
Proper prep before cooking is key to getting the skin ultra crispy. Follow these steps:
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Pat the skin dry – Use paper towels to remove any moisture on the skin. Damp skin will steam and won’t get crispy.
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Season generously – Flavor and crisp the skin by coating it with salt, pepper and any other seasoning. Kosher or sea salt works best.
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Chill (optional) – For even drier skin, you can chill the fillets in the fridge uncovered for 1 hour. The cold, dry air pulls moisture from the skin.
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Add cooking oil – Rub a thin layer of olive oil, avocado oil, grapeseed oil or ghee on the skin. This aids browning.
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Cut 3-4 slits in the skin – Use a sharp knife to cut through the skin along the length of the fillet. This prevents curling and cooks the skin evenly.
How to Cook Salmon in the Oven for Crispy Skin
To cook salmon in the oven so the skin gets super crispy, follow these steps:
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Preheat oven to 425°F (220°C) – Get the oven nice and hot before cooking. This high temp crisps the fatty skin.
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Line sheet pan with parchment – Line a rimmed baking sheet with parchment paper or foil. This prevents sticking.
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Place fillet skin-side down – Put the fillet on the sheet skin-side down so the skin cooks and crisps directly on the pan.
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Cook at 425°F for 14-18 minutes – Roast at a high temp until the skin is browned, crispy and the center of the fish is just opaque.
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Optional broil for 30 sec– For extra crisping, broil the salmon skin-side up for the last 30 seconds. Watch closely to avoid burning.
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Let rest before serving – The skin stays crisper if you let it rest for a few minutes off the heat before eating.
Handy Tips for Perfectly Crispy Oven Salmon Skin
Follow these handy tips for getting the absolute crispiest skin every time you make oven salmon:
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Use nonstick foil or parchment – This prevents sticking so you can get every last crispy bit of skin off the pan after cooking.
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Add baking soda to the skin – Sprinkling on a tiny bit of baking soda raises the pH, resulting in crispier skin.
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Cook at high temp – Cook at 425°F or above. High heat renders fat and crisps skin.
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Flip halfway – Cooking half skin-side down, half skin-side up evenly crisps and browns the skin.
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Press down while cooking – Using foil or an oven-proof weight, press the fillets down so more skin surface contacts the pan.
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Finish under the broiler – A quick broil at the end crisps any soggy spots. Watch carefully to avoid burning.
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Let rest before eating – As it cools slightly, the crisp skin almost “sets” and stays crisper when you go to eat it.
What to Serve with Crispy Skin Salmon
There are so many possibilities for amazing flavor pairings with crispy salmon:
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Rice or grain dishes – Salmon loves carbs! Try lemon-infused rice or barley pilaf.
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Roasted vegetables – Crisp-skinned salmon pairs so well with roasted asparagus, Brussels sprouts, broccoli or cauliflower.
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Leafy greens – Make a simple salad with spinach, kale, arugula or watercress leaves.
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Citrus flavors – Bright lemon, lime, grapefruit or orange balance the rich fish.
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Fresh herbs – Chives, dill, parsley, basil and tarragon all complement salmon.
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Healthy fats – Drizzle with olive oil, avocado oil or a nut-based sauce.
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Tart flavors – Cut through the richness with something acidic like vinaigrette, yogurt sauce or pickled vegetables.
Storing and Reheating Leftover Crispy Salmon
Leftover crispy salmon skin may not retain the crunchy texture, but here are some storage tips:
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Allow to cool fully, then refrigerate salmon and skin separately.
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Store the salmon fillets and crispy skin pieces in airtight containers.
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Use leftovers within 3-4 days.
To reheat:
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Salmon fillet – Bake, grill or pan-fry until just heated through.
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Crispy skin – Bake at 400°F or pan fry to recrisp the skin.
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Salmon with skin – Bake it in the oven at 375°F to warm and slightly re-crisp the skin.
With the right techniques and preparation, you can achieve restaurant-quality crispy salmon skin easily at home using your trusty oven. What are you waiting for? Go forth and make some crispy salmon deliciousness!
How to cook Crispy Skin Salmon
To get crispy salmon skin, make sure the skin is dry and don’t skimp on the oil. The oil helps the heat spread evenly in the pan and fries the skin to make it crisp. The skin won’t turn golden if you don’t use enough oil. It will also not be that crispy.
- If you want crispy skin, pat it dry with a paper towel. You can also dry it in the fridge. If you have time, put the salmon in the fridge with the skin side up for about an hour. The air in the fridge is very dry, so it will dry your skin even more. If you bought your salmon vacuum-packed, which makes it last longer, I really think you should do this step because the skin gets fully saturated with fish juices while it’s in the bag.
- Salt, pepper, and oil: Spoon a little oil on the fish and spread it out with your fingers so the salt and pepper can stick. Just before cooking, make sure you do this because the salt will make the salmon skin sweat, which is not good for crispy skin!
- Put the skin side down first. Add enough oil to a nonstick skillet so that the bottom is fully covered. Make sure you use enough oil so that your skin gets a nice bronzed look and not a bunch of burnt spots. Put the salmon in the oil skin side down and turn the heat down to medium-high.
- Put pressure on the fish. For 10 seconds, use an egg flip, a spatula, or even tongs to press down on each salmon so the skin is pressed as flat against the pan as possible until it “sets” flat. Salmon doesn’t have as much skin and flesh curling as other fish, but pressing down helps make sure that the skin is crispy all the way through.
- After 7 minutes, flip the salmon over and cook it until the skin is 3/4 of the way through. To see how far along the salmon is, all you have to do is look at its side. That’s when the fish is 3/4 cooked—when it goes from clear to cloudy about 3/4 of the way up the side. Now it’s time to turn the the salmon;.
- Cook for 1 1/2 minutes with the meat side down. This will only take a few minutes and finish off the last bit of uncooked meat.
- Remember to turn the salmon over one more time and cook the skin for an extra 60 seconds so it’s super hot and crispy when you plate it. This is my little secret for always getting super crispy salmon skin on the table. Fish skin gets less crispy as it cools down, unless you deep fry it. To keep the skin crispy for longer, give it one last blast before taking it off the stove.
- Place the food on the plate skin side up to keep the crispy skin you’ve worked so hard for! Also, don’t pour sauce on the skin; it will get soggy very quickly. Pour the sauce on the plate first (nicely!) and then put the fillet on top. If you don’t want to do that, pour the sauce around the fillet that has already been placed on the plate.
Take a look at this close-up of the salmon skin to see how thin and crispy it is. To hear how crispy it is, just watch the recipe video!.
What you need to make Crispy Skin Salmon
All you need is salmon with the skin on (duh! ), oil, salt and pepper.
- Skin-on salmon – Make sure the fish is descaled (ie. scales removed) and pin-boned, ie. small bones that stick out around the middle that were cut out. When you buy fish fillets, they should already have the scales and bones taken off. (That’s one reason why they cost more!) To make sure, just run your fingers along the fleshy sides and the top. You will feel if there are any bones inside. Use tweezers for fish bones (or even tweezers for personal grooming!) to get them out. To check for scales, move your fingers back and forth across the skin. This will let you know if the scales are still there. To get rid of it, scrape the scales with the flat side of a knife. The scales will move around a lot, but they are easy to take off! If you can, choose fillets that are as thick all over. This will help them cook more evenly. Don’t worry if you can only get pieces with one thick end and one very thin end. The breast flap of the salmon, which is thin and fatty, can handle more cooking and still stay juicy. It will still be delicious!.
- Oil—I like to use olive oil, but any cooking oil will do.
- Salt and pepper—not only to make it taste better, but also to make the crust crunchier!
How to Make Crispy Salmon Skin (Easy)
FAQ
How long does it take to crisp salmon skin?
Should salmon be cooked skin up or down in oven?
How do you get crispy skin on salmon without burning it?
How to get crispy salmon skin by cooking in the oven?
The trick for how to get crispy salmon skin by cooking salmon in the oven is simply to use your broiler setting and place the salmon on the third or second-to-the-top shelf! Let’s dive into the details. Turn on the high broil function of your oven (I always broil on high) and move one of the racks to the third shelf from the top.
What are the benefits of smoked salmon over raw salmon?
It actually has the same characteristics as raw salmon, being relatively low in calories, it is an excellent source of protein, good fat and several vitamins and minerals. The smoking process just adds an aroma.
How long does it take to cook crispy skin salmon?
Easy oven-baked crispy skin salmon makes for a mouth-watering, nutritious dinner. This quick and simple recipe only requires about 15 minutes from start to finish! Make this recipe at least one night per week for dinner to optimize your brain health and boost your immune system!
What is crispy skin salmon?
Crispy salmon skin is the crackling of the sea! Making Crispy Skin Salmon is as simple as ensuring the skin is dry, and using enough oil so the skin goes golden and crispy rather than just burning. Easy!