My go-to method for crispy salmon skin every time

I love cooking salmon at home, but for the longest time, the skin would always tear and stick to the pan. It was a mess! Then I saw a tip to start with a cold pan. I place the salmon in skin-side down with no oil yet. I turn the heat to medium and let it cook slowly. As the pan gets hot, the fat from the skin cooks out and makes it crispy. After about seven minutes, I flip it to cook the other side. The skin comes out perfectly crisp and whole. I've used this method for a while, and it works every time!

3 comments

3 Comments

mila_harris1mo ago

Question why people make such a big deal about salmon skin.

jordan_webb1mo ago

Lol, I feel you on that. I once served salmon skin so rubbery it could bounce back at me. @nelson.abby is totally right about crispiness being everything. When it's done right, that crispy skin is the best part, but my attempts usually end up as dog treats. Guess I need to learn how to cook it without setting off the smoke alarm.

nelson.abby1mo ago

Three rubbery salmon skins taught me why crispiness is key. My cooking fails are why it's such a big deal.