Crispy Skin Salmon 2 Ways: Pan Fried and Broiled

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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4.56 from 9 votes

Crispy Skin Salmon 2 Ways: Pan Fried and Broiled

2 easy methods for making succulent salmon with crispy skin. Get dinner on the table in under 15 minutes!

Prep Time3

Cook Time10

Total Time13

Course: Main Course

Cuisine: American

Servings: people

Calories: 303kcal

Author: Don Baiocchi

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