The easiest, most incredible pan-seared salmon recipe for the ultimate crispy salmon skin.

Tender on the inside, with a perfect golden brown crust on the outside!

– salmon – sea salt



Heat a large cast iron skillet (or non-stick skillet) over high heat and add enough avocado oil to generously coat the surface, about 3 tablespoons. Allow the skillet to heat up for a few minutes until it is sizzling hot.

Carefully place the salmon filets flesh side down (skin side up) on the hot skillet. Be careful to gently apply it to the skillet rather than plopping it down, or grease will surely fly back at you.


Allow the salmon to cook for 6 minutes on the flesh side. Use a metal spatula to carefully flip the salmon and cook for 4 minutes on the salmon skin side, or cook to whatever doneness you prefer.



Note when flipping the salmon: you don’t need to fully pick up the salmon and plop it down when flipping it, but rather you can use the spatula to gently roll it over.

Remove the salmon filets from the skillet using your metal spatula and serve with your favorite side dishes.


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