Pan-Seared Crispy Skin Salmon (煎脆皮三文魚扒)
This dish is a favorite for its simplicity and the delightful contrast between the crispy skin and the tender, flavorful flesh of the salmon. Here’s a recipe to prepare Pan-Seared Crispy Skin Salmon that’s sure to impress with its perfect texture and flavor.
Ingredients
- 4 salmon fillets skin on (about 150-200g each)
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
- Lemon wedges for serving
- Optional garnish: chopped fresh herbs such as dill or parsley
Instructions
Prepare the Salmon:
- Remove the salmon from the refrigerator about 15-20 minutes before cooking to let it come to room temperature. This helps with even cooking.
- Pat the salmon dry with paper towels. Moisture is the enemy of crispy skin, so make sure the skin is as dry as possible.
- Season the flesh side of the salmon with salt and pepper.
Heat the Pan:
- Heat the olive oil in a non-stick skillet or frying pan over medium-high heat. The oil should be hot but not smoking.
Cook the Salmon:
- Place the salmon fillets skin-side down in the hot pan. Press down slightly with a spatula to ensure the skin is in full contact with the pan surface. This helps the skin crisp up evenly.
- Cook without moving them for about 4-5 minutes, depending on the thickness of the fillets. The skin should be golden and crispy.
- Carefully flip the salmon over and cook for another 2-4 minutes on the flesh side, or until the desired doneness is achieved. For a medium-rare finish, the center should be slightly translucent when checked with a fork.
Serve:
- Serve the salmon immediately, skin-side up to keep the skin crispy. Squeeze fresh lemon juice over the top and garnish with chopped herbs if desired.
- This dish pairs well with a variety of sides, from simple steamed vegetables to a creamy potato salad or a fresh green salad.
