Crispy Skin Salmon Fillets (Printable)
Tender salmon with perfectly crisp skin, served with a bright lemon butter sauce for a quick main dish.
# What You Need:
→ Fish
01 - 4 salmon fillets (6.3 oz each), skin on
→ Marinade & Seasoning
02 - 1 tablespoon olive oil
03 - 1 teaspoon sea salt
04 - ½ teaspoon freshly ground black pepper
→ Lemon Butter Sauce
05 - 2 tablespoons unsalted butter
06 - 1 clove garlic, finely minced
07 - Juice of ½ lemon
08 - 1 tablespoon chopped fresh parsley
→ To Serve
09 - Lemon wedges
# How To Cook:
01 - Pat salmon fillets dry with paper towels. Lightly score the skin with a sharp knife without cutting into the flesh.
02 - Brush the flesh side with olive oil. Season both sides evenly with sea salt and black pepper.
03 - Heat a large nonstick skillet over medium-high heat. When hot, place fillets skin-side down. Press gently with a spatula for even contact. Cook without moving for 5 to 7 minutes, until skin is crisp and salmon is opaque approximately two-thirds up the sides.
04 - Flip fillets and cook an additional 1 to 2 minutes until just cooked through. Remove from pan and set aside, skin-side up.
05 - Reduce heat to medium. Add butter to the pan. Once melted, add minced garlic and sauté for 30 seconds until fragrant.
06 - Stir in lemon juice and chopped parsley, then remove from heat.
07 - Plate salmon fillets, drizzle with lemon butter sauce, and serve with lemon wedges.
# Expert Tips:
01 -
- This salmon has that secret crispy skin that feels like a chef's trick you are now sharing with a friend
- The lemon butter sauce adds a bright, fresh flavor that lifts the whole dish without overpowering it
02 -
- Patting the fish dry is essential; any moisture means the skin won’t crisp properly
- Pressing down gently when you first place it in the pan makes sure the skin doesn't curl up and cooks evenly
03 -
- Use a heavy-bottomed nonstick skillet to get even heat distribution and prevent sticking
- Let the salmon rest skin-side up after cooking so the skin stays crispy instead of getting soggy