No-prep Crispy Skin Salmon

Serves 1
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Directions

  1. 1Season the salmon with salt, ensuring it is done right before placing it on the pan to avoid drawing out moisture.
  2. 2Add some oil to a completely cold stainless steel pan.
  3. 3Place the salmon, skin-side down, onto the cold pan.
  4. 4Turn the heat on to low.
  5. 5Cook the salmon for 90% of the total cooking time on the skin side.
  6. 6Once rendered fat accumulates, start to baste the salmon to cook it more evenly.
  7. 7Shake the pan; if the salmon releases, it's ready.
  8. 8Take the salmon off the heat and rest it skin-side up.

Ingredients

  • 1 piece salmon fillet
  • salt
  • oil

Equipment

stainless steel panspatulaspoonwooden board

Tips

  • Season the salmon with salt right before cooking to avoid drawing out moisture.
  • Place the salmon on a cold stainless steel pan with oil and then turn the heat to low.
  • Follow the 90/10 rule: cook 90% of the time on the skin side to guarantee a golden crust.
  • Don't worry if the salmon sticks initially; it will release itself when it's almost done cooking.
  • Start on a cold pan to render the fat under the skin, making it super crispy, similar to pork crackling.
  • Baste the salmon with the rendered fat to cook it more evenly.
  • The salmon is ready when it easily releases from the pan when shaken.
  • Rest the salmon skin-side up to maintain crispiness.