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Crispy Skin Salmon 2 Ways: Pan Fried and Broiled

Feb 17, 2020 · 18 Comments

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2 images of healthy crispy skinned salmon, one showing the fillets on a baking sheet and skillet with lemon and lime wedges, the other fillets on a white platter
2 images of healthy crispy skinned salmon, one showing the fillets on a baking sheet and skillet with lemon and lime wedges, the other fillets on a white platter

These recipes for crispy skin salmon 2 ways, pan fried and broiled, are ready to be added to your weeknight dinner routine!

Buttery salmon with crispy skin is faster and easier to make than you might think, not to mention delicious and healthy.

These easy salmon recipes will get dinner on the table in less than 15 minutes. Let’s do this!

easy, healthy salmon is shown broiled on a baking sheet and pan seared in a skillet, both on a wooden table next to a blue striped towel and lemon and lime wedges

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Why this recipe works

There’s just something about salmon with crispy skin. The buttery fish with it’s crispy cape is like a superhero for dinner: easy, fast and delicious.

And once you know how to cook salmon with skin, it’ll become part of your weeknight routine. It’s fast and easy to prepare and goes perfectly with many different sauces and sides.

I’ll walk you through everything from how to buy salmon, how to cook it, how to reheat it and what to do if you don’t like or want the skin.

 

How to buy salmon

Look for salmon with pink, firm, moist flesh. If it looks dry, faded or wrinkled, skip it. Once you’ve picked it out, ask the fishmonger if you can smell it. It should smell fresh and almost briny like the sea, if it smells at all. If it smells fishy, it’s already starting to go bad.

 

Farm raised vs. wild caught salmon

You’ll notice two types of salmon:

Farm-raised salmon: This is exactly what it sounds like – salmon grown in, yep, farms. They’re contained in cages or pens. Farm-raised salmon are given a processed, very questionable diet to produce bigger fish:

Farmed salmon are fed pellets made out of fish oil and smaller fish, ground-up chicken feathers, poultry litter (yes, that’s poop), genetically modified yeast, soybeans and chicken fat. (Tampa Bay Times)

Also, the cramped conditions makes it easier to spread contamination and parasites, which then requires antiobiotics which results in antiobiotic-resistant organisms.

Compared to wild caught salmon, they have higher levels of saturated fat and omega-3 fatty acids (which fight inflammation), but also much higher rates of omega-6 fatty acids (which promote inflammation).

So all that doesn’t sound great! But luckily, there are fish farms getting it right, with smaller populations of salmon in large pens, no antibiotics, pesticides or growth hormones, and traceability to track the salmon’s source.

Wild caught salmon: Wild caught salmon are found in their natural environment, eating other organisms. They have less saturated fat and omega-6 fatty acids than farm-raised salmons and higher levels of zinc, potassium and iron.

This information isn’t to judge anyone for buying farm-raised salmon or dissuade people from eating salmon. But I believe in learning where our food comes from and how it’s raised. Information makes us smart and being smart is cool! (10-year-old me is cringing at current me right now.)

healthy salmon on a white platter with a lemon and lime wedge, next to a blue and white striped towel, all on a wooden table

How to cook crispy skin salmon

For pan-fried salmon:

Step 1: Heat a medium/large heavy skillet over medium-high heat. Add 2-3 tbsp. avocado oil (depending on the size of the pan) and let it get hot until it shimmers and runs around the pan when you swirl it by the handle.

Step 2: Pat the fillets dry and season the flesh side with the fine sea salt. Add them to the hot pan, skin side down. (Be careful with the hot oil.) Cook for 4-5 minutes, until the skin gets darker and crisp but not burnt.

Step 3: Use a thin spatula and one other utensil (fork, wooden spoon, etc.) to help flip each fillet. The oil might splatter as the fillets land on the flesh side. Cook for another 4-5 minutes. The flesh should change from a bright pink to a softer pink.

Step 4: If your fillets are especially deep, you might be able to tell from the sides that they’re not cooked through yet. To finish them off but avoid overcooking, carefully tip each fillet over onto its side to make sure all surfaces are cooked. Cook the sides as necessary for one minute. A thermometer (probe or instant) inserted in the thickest part of a fillet should read 125°.

Step 5: Remove the fillets from the skillet and let rest for 5 minutes. Sprinkle the skin with flaky sea salt, freshly ground black pepper and a squeeze of lemon or lime, if desired.

For the broiled salmon:

Step 1: Heat the broiler to high.

Step 2: Line a baking sheet with foil and spray with avocado oil spray or spray of choice.

Step 3: Pat fillets dry and season the flesh side with fine sea salt. Broil skin-side up for 4-5 minutes. The time depends on how close your food is to the broiler. Check at 4 minutes to be safe. The skin will have some darker, bubbly spots and look crisp but shouldn’t be burnt. If it doesn’t look much different, continue to broil, checking every 2 minutes.

Step 4: Flip the fillets and broil flesh-side up for 4-5 minutes. The flesh should change from a bright pink to a softer pink. If your fillets are especially deep, you might be able to tell from the sides that they’re not cooked through yet. To finish them off but avoid overcooking, carefully tip each fillet over onto its side to make sure all surfaces are cooked. Broil the sides as necessary for 1-2 minutes. A thermometer (probe or instant) inserted in the thickest part of a fillet should read 125°.

Step 5: Remove the baking sheet from the broiler and let rest for 5 minutes. Sprinkle the skin with flaky sea salt, freshly ground black pepper and a squeeze of lemon or lime, if desired.

 

What to serve with crispy skin salmon

You can serve similar sides with either pan fried or broiled salmon. If you can’t use your oven and broiler at the same time, you can still roast veggies and then broil your salmon when they’re done. The salmon takes so little time the veggies will still be warm by the time it’s done.

An simple side dish would be this Easy Roasted Asparagus with Lemon.

Or if you want something more fun and vibrant, there’s this Rainbow Crunch Salad with Almond Butter Dressing.

I couldn’t pass up recommending these Bacon Ranch Crispy Smashed Potatoes. If you get some of the bacon and ranch dressing on the salmon, all’s the better.

Or this refreshing orange avocado salad would turn this salmon into a colorful, refreshing and filling meal.

Any one of these 4 ways to cook parsnips would also be great. Crispy skin salmon atop buttery mashed parsnips is not a bad way to unwind on a Tuesday.

If you want to top that salmon with a delicious sauce, here’s 10 sauce recipes you can make while the salmon is cooking.

Frequently Asked Questions (FAQ)

What if I don’t want the salmon skin?

It’s actually easier to remove the skin once the salmon is cooked. When it’s cooled enough to handle, simply peel the skin off and season the newly-exposed flesh.

Can I make crispy skin salmon ahead of time?

Salmon with crispy skin is best eaten immediately. If you have leftovers, store in the fridge for up to 3 days. You can re-crisp the skin in a skillet or under the broiler for a few minutes. Then flip the salmon to give it one or two more minutes on the flesh side to warm it up. Don’t cook it too long or it’ll dry out.

If you don’t like the skin or it doesn’t get crispy again, it’s easy to separate the salmon from the skin.

Can I freeze crispy skin salmon?

Wrap the cooked fillets individually in plastic wrap, then place in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the fridge.

You can re-crisp the skin in a skillet or under the broiler for a few minutes. Then flip the salmon to give it one or two more minutes on the flesh side to warm it up. Don’t cook it too long or it’ll dry out. If you don’t like the skin or it doesn’t get crispy again, it’s easy to separate the salmon from the skin.

Can I use frozen salmon?

I use frozen salmon all the time! Simply thaw in the fridge overnight (or per the package directions). Just be sure to really pat the salmon dry of excess water. Proceed with either method.

Other recipes you might like:

  1. Potato Chip Crusted Salmon
  2. Sheet Pan Lemon Salmon with Pesto
  3. Spiced Butter Baked Cod with Green Beans
  4. Creamy Mustard Pork Chops with Asparagus
  5. Creamy Lemon Chicken, Olives and Artichokes
easy, healthy salmon is shown broiled on a baking sheet and pan seared in a skillet, both on a wooden table next to a blue striped towel and lemon and lime wedges

Crispy Skin Salmon 2 Ways: Pan Fried and Broiled

Don Baiocchi
2 easy methods for making succulent salmon with crispy skin. Get dinner on the table in under 15 minutes!
4.56 from 9 votes
Print Recipe Pin Recipe
Prep Time 3 minutes mins
Cook Time 10 minutes mins
Total Time 13 minutes mins
Course Main Course
Cuisine American
Servings 4 people
Calories 303 kcal

Ingredients
  

For pan-fried salmon:

  • 2-3 tablespoons avocado oil
  • 4 (6 oz.) salmon fillets with skin
  • fine sea salt
  • flaky sea salt
  • freshly ground black pepper
  • lemon or lime wedges (optional)

For broiled salmon:

  • avocado oil spray or other cooking spray
  • 4 (6 oz.) salmon fillets with skin
  • fine sea salt
  • flaky sea salt
  • freshly ground black pepper
  • lemon or lime wedges (optional)

Instructions
 

For pan-fried salmon:

  • Heat a medium/large heavy skillet over medium-high heat. Add 2-3 tbsp. avocado oil (depending on the size of the pan) and let it get hot until it shimmers and runs around the pan when you swirl it by the handle.
  • Pat the fillets dry and season the flesh side with the fine sea salt. Add them to the hot pan, skin side down. (Be careful with the hot oil.) Cook for 4-5 minutes, until the skin gets darker and crisp but not burnt.
  • Use a thin spatula and one other utensil (fork, wooden spoon, etc.) to help flip each fillet. The oil might splatter as the fillets land on the flesh side. Cook for another 4-5 minutes. The flesh should change from a bright pink to a softer pink.
  • If your fillets are especially deep, you might be able to tell from the sides that they're not cooked through yet. To finish them off but avoid overcooking, carefully tip each fillet over onto its side to make sure all surfaces are cooked. Cook the sides as necessary for one minute. A thermometer (probe or instant) inserted in the thickest part of a fillet should read 125°.
  • Remove the fillets from the skillet and let rest for 5 minutes. Sprinkle the skin with flaky sea salt, freshly ground black pepper and a squeeze of lemon or lime, if desired.

For the broiled salmon:

  • Heat the broiler to high.
  • Line a baking sheet with foil and spray with avocado oil spray or spray of choice.
  • Pat fillets dry and season the flesh side with fine sea salt. Broil skin-side up for 4-5 minutes. The time depends on how close your food is to the broiler. Check at 4 minutes to be safe. The skin will have some darker, bubbly spots and look crisp but shouldn't be burnt. If it doesn't look much different, continue to broil, checking every 2 minutes.
  • Flip the fillets and broil flesh-side up for 4-5 minutes. The flesh should change from a bright pink to a softer pink. If your fillets are especially deep, you might be able to tell from the sides that they're not cooked through yet. To finish them off but avoid overcooking, carefully tip each fillet over onto its side to make sure all surfaces are cooked. Broil the sides as necessary for 1-2 minutes. A thermometer (probe or instant) inserted in the thickest part of a fillet should read 125°.
  • Remove the baking sheet from the broiler and let rest for 5 minutes. Sprinkle the skin with flaky sea salt, freshly ground black pepper and a squeeze of lemon or lime, if desired.

Notes

If you don’t want the skin: It’s actually easier to remove the skin once the salmon is cooked. When it’s cooled enough to handle, simply peel the skin off and season the newly-exposed flesh.
Salmon with crispy skin is best eaten immediately. If you have leftovers, you can re-crisp the skin in a skillet or under the broiler for a few minutes. Then flip the salmon to give it one or two more minutes on the flesh side to warm it up. Don’t cook it too long or it’ll dry out.
For frozen salmon: Simply thaw in the fridge overnight (or per the package directions). Just be sure to really pat the salmon dry of excess water. Proceed with either method.

Nutrition

Calories: 303kcalProtein: 34gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gCholesterol: 94mgSodium: 366mgPotassium: 834mgVitamin A: 68IUCalcium: 21mgIron: 1mg
Keyword broiled salmon, easy salmon recipes, healthy salmon recipes, pan fried salmon, pan seared salmon, salmon
Tried this recipe?Mention @paleoglutenfreeguy or tag #paleoglutenfreeguy!

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Reader Interactions

Comments

  1. Janice says

    January 20, 2024 at 6:14 pm

    2 stars
    I followed the broiling instructions exactly. I had a feeling it wasn’t going to result in crispy salmon skin and I was correct. I’m not sure how it makes sense to start with skin side up and then flesh side up. That means at the end of the broiling process the skin will absorb any and all liquids at the bottom of the pan. It’s not crispy at all. Bit disappointed because that was specifically what I was searching for.

    Reply
    • Paleo Gluten Free Guy says

      January 21, 2024 at 8:51 am

      Hi Janice,

      So sorry to hear that. I’ve made it this way so many times without a problem. But you can definitely try it the other way around by broiling the flesh side first.

      Reply
  2. Enrique B. says

    October 30, 2021 at 8:45 pm

    4 stars
    Thank you for the great recipe! The one thing I will do next time is cook the skin last instead of at first. I cooked steelhead trout and it was wonderful.

    Reply
    • Paleo Gluten Free Guy says

      November 2, 2021 at 6:54 am

      So glad you liked it! Thanks for letting me know.

      Reply
  3. Luna Regina says

    February 21, 2021 at 9:27 pm

    5 stars
    Thanks! Love all the tips and tricks!

    Reply
    • Paleo Gluten Free Guy says

      February 22, 2021 at 11:26 am

      Thanks. I hope you find them helpful. 🙂

      Reply
  4. Andrea Metlika says

    March 11, 2020 at 6:59 pm

    5 stars
    Both of these methods sound perfect to me. Wild caught Salmon is my absolute favorite fish. I can’t wait to make this crispy skin version.

    Reply
    • Paleo Gluten Free Guy says

      March 13, 2020 at 1:32 pm

      Thanks! I hope you enjoy.

      Reply
  5. Anita says

    March 11, 2020 at 5:56 pm

    5 stars
    I especially love buying salmon when the skin is still attached. The crispy skin contrasting the soft meat is just so good. And simple seasoning like this recipe is my favorite way to enjoy salmon.

    Reply
    • Paleo Gluten Free Guy says

      March 13, 2020 at 1:30 pm

      Right? I love the contrasting textures.

      Reply
  6. Amy Chung says

    March 11, 2020 at 5:41 pm

    5 stars
    We eat salmon on a regular basis so getting non farmed salmon is really important for us. It’s a tad more expensive but I think its worth it. Great tips on getting the skin crispy!

    Reply
    • Paleo Gluten Free Guy says

      March 13, 2020 at 1:30 pm

      Yeah, if it’s in the budget, I definitely think it’s worth it, too. Thanks!

      Reply
  7. Krissy Allori says

    March 11, 2020 at 4:35 pm

    5 stars
    I love crispy skin on Salmon! These 2 recipes look so good. I’ll be adding them to my menu in the next couple of weeks.

    Reply
    • Paleo Gluten Free Guy says

      March 13, 2020 at 1:30 pm

      Awesome! Let me know if you try them. 🙂

      Reply
  8. Carrie Robinson says

    March 11, 2020 at 4:17 pm

    5 stars
    I am loving both of these methods for cooking salmon! Looks delicious.

    Reply
    • Paleo Gluten Free Guy says

      March 13, 2020 at 1:29 pm

      Thanks so much!

      Reply
  9. Carol Little R.H. @studiobotanica says

    March 11, 2020 at 9:49 am

    5 stars
    Love your ideas for crispy skin salmon! I tend to purchase wild fish when possible.
    I don’t have a Whole Foods store near my home but will definitely think of salmon when I have
    the chance to go.. I like to support people who are raising our food with conscience.

    Reply
    • Paleo Gluten Free Guy says

      March 13, 2020 at 1:29 pm

      That’s so great! Whole Foods was just an example. I’m sure there are plenty more sources.

      Reply
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Well hello there! I’m Don, the creator behind Paleo Gluten Free Guy. I share fun, vibrant recipes for good health and pure enjoyment. All of my recipes are gluten-free and the majority of them are also Paleo, meaning they’re free of grains, dairy, refined sugar and legumes.

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