Servings: 3 to 4 Servings
Crispy Seared Salmon
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!
Ingredients
- 1.5 to 2 lbs salmon cut into individual filets
- Sea salt
Instructions
- Remove the salmon from its packaging and place it on a cutting board. Use paper towels to pat off any excess moisture. Sprinkle liberally with sea salt and black pepper and any other seasonings you like. I often go with a little garlic powder, onion powder, and paprika.
- 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, about 400 to 500 degrees F.
- 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 to avoid grease splatter.
- Sear salmon 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. Salmon is considered fully cooked when it reaches an internal temperature of 145 degrees F. Sockeye salmon filets require less time than thicker Atlantic salmon filets. For the best results, keep your thermometer handy to spot check temperature.
- Remove the salmon filets from the skillet using your metal spatula and serve with your favorite side dishes. Store any leftover pan-fried salmon in an airtight container in the refrigerator for up to 4 days.
Nutrition
Serving: 8ounces, Calories: 316kcal, Protein: 46g, Fat: 14g, Polyunsaturated Fat: 11g