Crispy Skin Pan Seared Salmon
This easy pan seared salmon recipe has crispy skin with tender, flaky salmon inside. Learn the simple cast iron technique for getting the skin crisp every time.
Servings: 2
Calories: 253kcal
Equipment
Ingredients
- 10 oz Salmon Fillets I used two that were about 5 oz each
- 1 tbsp butter
- 1 tsp garlic salt I use about half of this amount when I'm topping the salmon with the sauce at the end.
- ½ tsp black pepper
- 1 lemon optional, quartered
Instructions
- Season both sides of the salmon with the garlic salt and pepper
- Preheat your pan to medium-low heat. It usually takes about 2-3 minutes for the pan to be hot enough.
- Add the butter and allow it to sizzle across the pan. It should sizzle, but not burn.
- Add the salmon skin-side down for 3 minutes. Larger pieces of fish will take an additional minute. The skin will release easily when it's ready to be flipped.
- Use a fish spatula to turn your fish and cook for an additional 2-3 minutes, or until your fish flakes easily with a fork.
- To keep the skin crispy, serve it skin-side up. Add a squeeze of lemon over the top if you'd like.
Notes
- Dry the salmon well: Pat the skin very dry before cooking so it crisps instead of steaming.
- Preheat the skillet: The pan should be hot before you add the salmon.
- Don’t flip too soon: Let the skin crisp and release easily from the skillet before turning.
- Frozen salmon works: Thaw completely and pat very dry before cooking.
- Seasoning option: Use my Salmon Seasoning in place of the garlic salt and black pepper.
- Keep the skin crisp: Add sauces or toppings to the flesh or serve them on the side.
Nutrition
Calories: 253kcal | Carbohydrates: 1g | Protein: 28g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 93mg | Sodium: 1276mg | Potassium: 695mg | Fiber: 1g | Sugar: 1g | Vitamin A: 234IU | Calcium: 17mg | Iron: 1mg
