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Home > Seared Salmon with Crispy Skin

Seared Salmon with Crispy Skin

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FREE RECIPE -- No purchase necessary. Do not click Add to Cart. Simply read, print, or save this recipe. Visit thekitchenwins.com to shop the tools used in this recipe.

Prep: 5 min  |  Cook: 12 min  |  Serves: 4

Ingredients

  • 4 salmon fillets (6 oz each), skin-on, pin bones removed
  • 1 tsp kosher salt + 1/2 tsp white pepper
  • 1 tbsp vegetable oil
  • 2 tbsp unsalted butter + 2 cloves garlic, smashed + 2 sprigs fresh thyme
  • Lemon wedges for serving
  • Quick Herb Sauce optional: 1/4 cup Greek yogurt + 2 tbsp dill + 1 tbsp lemon juice + salt

Supplies

  • 12-inch stainless or cast iron skillet
  • Fish spatula
  • Paper towels

Instructions

  1. Pat salmon completely dry including the skin. Score the skin 3 times to prevent curling. Season flesh and skin with salt and white pepper. Heat oil in skillet over medium-high until shimmering.
  2. Place salmon skin-side down. Press gently with a fish spatula for the first 30 seconds to maintain contact. Cook undisturbed 6 to 7 minutes until the flesh turns opaque three-quarters of the way up the side.
  3. Add butter, garlic, and thyme. When butter foams tilt the pan and spoon hot butter over the flesh continuously for 1 minute. Flip salmon skin-side up. Cook 1 minute more. Salmon is done at 125 degrees F for silky texture. Serve skin-side up to preserve crispiness with lemon wedges and herb sauce.

The Kitchen Wins Tip: Starting skin-side down and pressing for the first 30 seconds is the technique that delivers perfectly flat, uniformly crispy skin every time. Shop our fish spatulas at thekitchenwins.com

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