Have you ever craved for a piece of salmon that's not only perfectly cooked on the inside with that soft, juicy pink flesh, but also with a gorgeous golden-brown crispy skin that is to die for? Then you try to recreate it at home and either overcook the inside or burn the skin before the flesh is cooked. Yeah we've all been there before. If you are looking for the best way to cook salmon then look no further! Trust me, it will surprise you how simple it is to get that perfect restaurant-grade salmon fillet.
I'm sure you've heard people say how cast-iron pans are the best for searing meat. In our case, it also does wonders for getting that crispy golden-brown skin on your salmon. Use one if you have one, those things last for decades and aren't even that hard to care for.
Without further ado, lets get into it!
Ingredient list
Salmon fillets (at least an inch thick and about 1.5-2 inches wide)
Salt & Black Pepper to taste
Olive oil
Herbs if you want
Method
Step 1: Prep the fish
Defrost and dry the fillet thoroughly (moisture is the enemy of a good crispy skin).
Step 2: Season!
Heat pan on medium to high heat until very hot. Meanwhile, season whole fillet, except the skin, with ground pepper (pepper will burn when searing the skin) and salt on all sides. Add oil (just enough to cover bottom of pan) after pan heats up and pat dry the fillets with paper towel again (salt draws out the moisture) before placing them skin side down in the pan. You should hear a satisfying sizzle.
Step 3: SIZZLE
RESIST the urge to move it while it's sizzling in the pan. Let them cook for about 4-5 minutes on medium heat or until the sides of the fillet become opaque and the top starts to change. Flip the fillets with a spatula or a pair of tongs (wiggle the fillets a bit to release the skin from the pan). Turn the heat off and let the residual heat from the pan cook the fillet for another 2 minutes or so. (gotta be careful with the skin if you want it perfect and not crumply like in my pic^)