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Pan-fried salmon, skin on

Also searched as: crispy salmon skin, pan-seared salmon, salmon fillet

In short: The skin protects the delicate flesh and turns crisp if the fish cooks on it for almost the whole time.

Picture it

Like an oven glove that turns crisp: the skin protects and fries at the same time.

The decisive moments

1
Pat the skin dry and scrape it with the back of a knife
As little water on the skin as possible: otherwise it sticks and won't crisp.
Evaporation
2
Lay it in well-heated oil and press lightly for the first few seconds
The skin contracts in the heat and curls. Pressing keeps it flat on the pan.
Preheating the pan properly
3
Fry about three quarters of the time skin side down, until the flesh has turned opaque halfway up
The skin insulates: the flesh cooks gently from below while the skin browns.
Heat conduction
4
Turn only briefly and take it off at about 50 °C core temperature (as a guide)
That way salmon stays juicy and slightly translucent in the middle.
Core temperature

Related entries

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