Crispy Skin Salmon Lemon (Print View)

Salmon with crispy skin and bright lemon flavor delivers a light, elegant main course.

# Ingredient List:

→ Fish

01 - 4 salmon fillets, skin-on, approximately 6.3 oz each

→ Seasonings

02 - 1 teaspoon sea salt
03 - ½ teaspoon freshly ground black pepper

→ Cooking

04 - 2 tablespoons olive oil
05 - 1 tablespoon unsalted butter

→ Finish

06 - 1 large lemon, zested and juiced
07 - 1 tablespoon fresh parsley, finely chopped (optional)
08 - Lemon wedges, for serving

# How to Make:

01 - Pat salmon fillets dry thoroughly with paper towels. Season both sides evenly with salt and pepper, emphasizing the skin side.
02 - Warm olive oil in a large non-stick or stainless steel skillet over medium-high heat until shimmering.
03 - Place salmon fillets skin-side down in the hot oil. Press gently with a spatula for 30 seconds to avoid curling.
04 - Allow fillets to cook undisturbed for 5 to 6 minutes, until skin is golden brown and salmon is mostly opaque.
05 - Turn fillets over and add butter to the pan. Cook for 1 to 2 minutes, occasionally spooning melted butter over the fish.
06 - In the last 30 seconds, drizzle lemon juice over fillets, then remove the pan from heat.
07 - Place salmon skin-side up on plates. Sprinkle with lemon zest and parsley, and serve immediately with lemon wedges.

# Expert Advice:

01 -
  • The skin becomes crackling and golden in just six minutes, delivering a textural contrast that feels like a small victory every time.
  • Lemon brightens everything without needing cream sauces or complicated techniques, so you get restaurant-quality results in your own kitchen.
  • Dinner is genuinely ready in 20 minutes, which means this works for weeknight confidence or unexpected guests.
02 -
  • Dry salmon is non-negotiable for crispy skin—moisture and crispness cannot coexist, so invest those extra seconds with the paper towels.
  • Don't move the fillets around once they hit the pan; the skin needs uninterrupted contact with heat to develop that golden crust you're after.
  • The butter added in the last minutes is meant to enhance, not overpower, so keep it as a supporting player, not the star.
03 -
  • If your salmon has any pinbones left (the small ones running down the center), remove them with tweezers before cooking so they won't surprise anyone at the table.
  • Room-temperature salmon cooks more evenly than cold salmon straight from the fridge, so take it out about five minutes before you start heating the pan.

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