Pan-seared salmon is the best way to enjoy this popular fish. It tastes just like it does at the restaurant, with a golden, crispy skin and a moist center cooked to your liking. In just 10 minutes, you can make crispy salmon at home. Here are all my best tips.
A moist, juicy piece of salmon with a robustly crispy skin is like icing on a cake. It’s truly the perfect contrast to a big fat piece of tender salmon.
For many years, this was the first time I had salmon cooked this way. I remember wondering if it was okay to eat the skin. When I was younger, we always took the fish off the skin and threw the skin away.
But as soon as I bit into the most fabulously crispy piece of savory goodness, I was hooked for good.
I’m going to show you how to make perfectly cooked salmon at home with skin that is really crispy. It’s so much easier than you might think. The skin is robustly crunchy, even crispier than a potato chip!.
This Baked Salmon is the fastest and easiest salmon recipe I have. This Crispy Salmon only takes a little more work, and you get to enjoy the crunchy skin. The presentation is also very impressive.
Salmon is one of the most popular and nutritious fish available. It’s rich in protein omega-3 fatty acids, vitamin D and various minerals. When preparing salmon, a common question is whether to cook it with the skin on or remove it first. There are pros and cons to each method.
The Benefits of Cooking Salmon with the Skin On
Many good things happen when you cook salmon with the skin on.
1. Keeps the Fish Moist
The skin helps lock in moisture and prevents the delicate salmon flesh from drying out during cooking. Without the skin, it’s easier to overcook salmon.
2. Adds Flavor
Salmon skin contains natural oils that impart flavor. When you sear or roast the skin, it gets crispy and gives the food more texture and flavor.
3. Contains Nutrients
Salmon skin is filled with healthy fats and nutrients. You can get about 2011% of your daily vitamin D from cooked salmon skin, 2010% of your vitamin B12, and 2% of your iron from it. The skin accounts for about half the omega-3 fats in salmon.
4. Easy to Remove After
If you don’t want to eat the skin after cooking, it peels off easily from the fillet once cooked. So you get the benefits during cooking but can remove it before serving.
5. Looks Pretty
The salmon fillet simply looks nicer cooked with the skin on. The skin protects the shape and adds color.
The Drawbacks of Leaving the Skin On
However, there are a few reasons why you may want to remove the skin first:
1. Not Everyone Likes the Taste
Some people find the taste and texture of cooked salmon skin unappealing. It’s rubbery unless super crispy. The flavor is very fishy.
2. Contains Harmful Pollutants
Salmon skin is high in healthy fats but also accumulates toxins like PCBs from the environment. Removing it can lower contaminant intake.
3. Messier to Eat
Crispy skin that sticks out can flick grease onto your clothes or make a mess. It’s neater to remove it.
4. Health Concerns
For those watching their fat or cholesterol intake, the high-fat skin can be a problem. Removing it lowers the calories.
5. May Burn Easily
Salmon skin can burn faster than the flesh. Constant vigilance is needed if cooking skin-on.
Tips for Cooking Salmon with the Skin On
If you want to keep the skin on, follow these tips for success:
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Pat the skin very dry before cooking. This helps it get super crispy.
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Start skin-side down in a hot, lightly oiled pan. Cook for 2-3 minutes until crispy.
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Turn heat down once skin is browned. Cook gently to finish inside without drying out.
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Brush skin with oil or rub with salt and spices to boost flavor.
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Check frequently to avoid burning. Use medium heat and turn down if skin browns too fast.
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Insert thermometer from top side to test doneness, not through skin. Cook to 125°F for medium-rare.
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Let rest before serving for easier skin removal if desired.
Should You Cook Salmon with the Skin On?
Whether to cook salmon with the skin on or not comes down to personal preference. For the best moisture, flavor, and nutrition, keep the skin on during cooking. But if you find the skin unappetizing, simply peel it off afterward to reap the benefits of protected, tender flesh. Get the best of both worlds by crisping the skin then removing it prior to eating if you don’t want to consume it.
In Summary
- Pros: more moisture, flavor, and nutrients
- Cons: potential contaminants, texture/taste unappealing to some
- Cook skin-side down first to maximize crisping
- Remove after if you don’t want to eat it
- Monitor closely to avoid burning
So try salmon skin at least once cooked properly—you may become a fan of the crispy, fishy flavor. But if it’s not for you, the flesh still benefits from the protective skin during cooking.
Tips for Best Results
Remove the scales from the skin. If the fishmonger didn’t do a good job, I’ll show you how to do it yourself before cooking. You don’t want these scales getting in the way of your eating because they feel like little plastic sequins.
Cook almost all of the salmon on the skin side. This is something you probably haven’t done before. This ensures maximum crispiness!.
Dry the skin completely. In cooking, all the water has to be cooked out before the meat can brown. So dry the exterior thoroughly with a paper towel before cooking.
This is a healthy meal and great choice for preparing this wonderful fish!
What Kind of Oil to Use
Because the pan is already pretty hot from being on medium heat, olive oil doesn’t have a high enough smoke point for pan-seared salmon. I recommend using ghee, avocado oil, or other higher smoke point oils.
Take your piece of fish and test it by touching the very end of it to the pan. If it makes a hissing sizzling noise, that means the pan is sufficiently hot.
The salmon skin side should go in the hot pan. Make sure the fish is always away from you so the hot oil doesn’t splash. (And if the fish doesn’t sizzle, your pan isn’t hot enough, so heat longer).
Here’s the secret: Let the fish cook for 90% of the time on the skin side. This really makes the skin crispy, and it also cooks the salmon’s flesh side more slowly.
How Long to Sear Salmon: The salmon I buy is about an inch thick, so I cook the skin side for 5 minutes, until it’s golden brown and crispy. Time will vary depending on the thickness of the fillets, so always use a meat thermometer to check.
As you can see below, once the salmon is mostly done, I flip each fillet over and cook the other side for about 15 to 30 seconds:
If the pan was hot enough when adding the fish, you should have no issue getting the salmon off the skillet, but I like to use this razor thin turner to get under it and keep the salmon held together in a nice piece. A fish spatula would also work well.
Place the fish on a plate with the skin side up after taking it out of the pan so the skin stays crispy and doesn’t get soggy. Plus, that way you get to admire that perfect golden crust!.
Here’s a look at the inside, which is moist and glistening. I like salmon at medium, so with an internal temperature of about 125F. This doneness gives you tender salmon fillets that flake nicely, but are still slightly pink.
If you want the fish fully cooked, 140 degrees F is sufficient.
You could serve this Pan Seared Salmon with lemon slices, fresh herbs, or a sauce since it only has salt. I love pairing it with Romesco, Basil Pesto, or Chimichurri. A classic Tartar Sauce also always goes well with seafood.
Another one of my favorite seafood dishes to make at home is seared scallops. It’s so easy and so much cheaper than when I eat them out.
Salmon Salad and Smoked Salmon Deviled Eggs are also great salmon dishes that I recommend. Enjoy!
5 Reasons to cook your Salmon “Skin On”
FAQ
Should you cook salmon skin on or off?
Why do people cook salmon with skin?
Do you grill salmon skin side up or down?
What is the secret to the best salmon?
Should you cook salmon skin side up or down?
If you want crispy skin, then cooking salmon with the skin side down for the majority of the cooking time will give you crispier results. This works best if you’re pan-frying it. If your salmon fillet is particularly thick, or is cut into steaks rather than fillets, then you should flip it to skin side up right at the end.
Is fresh salmon safe to eat?
Yes, salmon is a source of omega 3, the fatty acid is responsible for acting in the prevention of cardiovascular diseases, making the heart strong and healthy. Just be careful to analyze the supplier to make sure it doesn’t have any contamination.
How do you cook salmon skin?
So, you want skin that is super crisp and flavorful, just as you would want with chicken. Starting your salmon skin-side down, and cooking it until it is well rendered, lightly browned, and crisp, and then turning the salmon to finish the cooking, will make for a terrific dining experience.
How long do you cook salmon skin side up?
90 sec on flesh side: Flip the salmon to skin side is up and cook for a further 90 seconds. Final skin blast! (My secret tip) Flip the salmon again to skin side down, turn the heat up to medium high and cook the skin side again for 60 seconds, just to give it a final blast of heat to reinforce crispiness!