This recipe is so simple and so good. It produces salmon fillets that have a crispy and tasty skin while the interior is nice and moist.
🍷 Wine Pairing: A Pinot Noir pairs nicely with this as does a less oaky Chardonnay.
Pan Seared Salmon with Crispy Skin
- 2 Moody’s skin-on Faroe Island salmon fillets
- 1 T canola oil or any high smoke point oil
- 1 T butter
- Salt to taste
Preheat skillet over medium-high heat (I use cast iron).
Season the skin of the fish very generously with salt
Add enough oil and butter (equal amounts) to coat the bottom of the pan.
When the oil and butter mix begin to bubble, add the salmon, skin side down.
Let the salmon cook for 70 to 80% of the time on the skin side. (If the salmon is about an inch thick, cook it for 5 minutes on the skin side.)
Season the top of the fish with salt, then flip it over and cook for about a minute or two.
Serve and enjoy!