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
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Ingredients
- 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
Instructions
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Preheat skillet over medium-high heat (I use cast iron).
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Season the skin of the fish very generously with salt
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Add enough oil and butter (equal amounts) to coat the bottom of the pan.
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When the oil and butter mix begin to bubble, add the salmon, skin side down.
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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.)
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Season the top of the fish with salt, then flip it over and cook for about a minute or two.
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Serve and enjoy!
