How to Pan Sear Salmon (With Crispy Skin) Recipe
How to Pan Sear Salmon (With Crispy Skin)
Properly pan-seared, wild, Pacific salmon allows you to enjoy moist fish AND crispy salmon skin. The skin is not only edible, but full of nutrients and omega-3! Ask your fishmonger to remove the pin bones and scale it for you. Removing the scales helps to ensure skin that is extra crispy.
- 4 King or Sockeye salmon center-cut fillets (about 6 ounces each), pin bones and scales removed
- Kosher salt, to taste
- Pepper, to taste
- 2 tablespoons vegetable oil
- Pat fish dry with paper towels. Season liberally with salt and pepper on both sides.
- Heat a well-seasoned skillet or nonstick pan over medium high heat. Once pan is hot, add oil.
- Place salmon in pan, skin side down. Apply pressure to fillets, helping skin make full contact with pan. Cook 3 to 5 minutes or until skin is crisp and golden.
- Flip fish over. Turn off stove and allow residual heat to cook second side, about 2 to 3 minutes more.
Nutrition:Amount Per Serving (based on 4 servings)
Fat: 27 g
Saturated Fat: 4 g
Cholesterol: 105 mg
Sodium: 80 mg
Carbohydrates: 0 g
Fiber: 0 g
Sugar: 0 g
Added Sugars: 0 g
Protein: 34 g
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