Serves 4
10 min
Crispy Pan-Seared Salmon Fillets
Recipe GLPR4b6b4f169a41e2
Golden, crispy-skinned salmon fillets seared to perfection in a hot skillet. This simple yet elegant dish takes just 10 minutes from start to table, delivering tender, flaky fish with a satisfying textured exterior. A classic Nordic-inspired preparation that lets the quality of fresh salmon shine.
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Ingredients
4 skin-on salmon fillets, about 6 ounces (170g) each
to taste Kosher salt
to taste Freshly ground black pepper
2 tablespoons vegetable oil, canola oil, or light olive oil
Directions
Pat the salmon fillets dry with paper towels on both sides. This helps the skin crisp up during cooking. Season generously with kosher salt and freshly ground black pepper on both the skin side and the flesh side.
Heat 2 tablespoons of oil in a large skillet over medium-high heat until it shimmers and is very hot, about 1-2 minutes.
Place the salmon fillets skin-side down in the hot skillet. Do not move them; let them sear undisturbed for 3-4 minutes until the skin is golden and crispy. You may hear a gentle sizzle, which is a good sign.
Gently flip the fillets and cook for 1-2 minutes on the flesh side until the salmon reaches an internal temperature of 145°F (63°C) at its thickest point.
Transfer the salmon to a serving plate and serve immediately while hot. The skin should be crispy and the flesh tender and flaky.
