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Close-up of three fillets of crispy skin salmon with lemon butter sauce, roasted asparagus, and lemon wedges on a white plate.

How to Get the Best Crispy Skin Salmon Every Time at Home

Simple pan-seared, crispy-skin salmon with golden, crunchy skin and juicy flesh. You use skin-on fillets, dry the fish well, heat the pan properly, and finish with easy flavor twists like garlic butter, lemon herb, or chili-lime.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dinner, Main Course
Cuisine American
Servings 2 people
Calories 400 kcal

Ingredients
  

Crispy Skin Salmon

  • 2 skin-on salmon fillets (about 5–6 oz each, center-cut if possible)
  • 1 tbsp high heat oil (avocado, canola, or grapeseed)
  • 1/2 tsp kosher salt (plus a pinch more to taste)
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder (optional)

Finishing + Serving

  • 1 tbsp butter (optional, for garlic butter finish)
  • 1 lemon cut into wedges
  • 1-2 tbsp chopped fresh herbs (dill, parsley, or chives)
  • Cooked rice, potatoes, quinoa, or other grain (for serving)
  • Roasted or steamed vegetables or salad (for serving)

Flavor Twist – Garlic Butter Crispy Skin Salmon (Optional)

  • 1 extra tablespoon butter
  • 1 small garlic clove, finely minced

Flavor Twist – Lemon Herb Crispy Skin Salmon (Optional)

  • Extra fresh dill, parsley, or chives
  • Extra lemon wedges or slices

Flavor Twist – Spicy Chili-Lime Crispy Skin Salmon (Optional)

  • 1/2 tsp chili powder or smoked paprika
  • 1 lemon cut into wedges

Instructions
 

Crispy Skin Salmon – Base Method

  • Take the salmon out of the fridge 10–15 minutes before cooking so it is not ice cold. Check for pin bones and pull any you feel.
  • Place the salmon on a plate or board with the skin facing up. Pat the skin very dry with paper towels until it looks dull, not shiny. Flip and lightly pat the flesh side too.
  • Season the skin with a light, even layer of salt. Turn the fillets over and season the flesh side with the rest of the salt, pepper, and garlic powder if you’re using it. Let the salmon sit like this while you heat the pan.
  • Set a cast iron or heavy nonstick skillet over medium to medium-high heat. Let it heat for 2–3 minutes. Add the oil and tilt the pan so the bottom is covered in a thin film. The oil should move easily when you swirl it.
  • Carefully place the salmon in the hot pan, skin side down. Start with the edge closest to you and lay it away from you so the oil doesn’t splash. As soon as the fillet is in, press gently along the top with a flat spatula for 20–30 seconds so the skin makes full contact with the pan.
  • Let the salmon cook skin side down without moving it for about 5–7 minutes, depending on thickness. You want a steady sizzle. Watch the side of the fish: the color will slowly change from translucent to opaque as it cooks up from the bottom.
  • When the salmon looks cooked about two-thirds to three-quarters of the way up the side and the skin feels firm, slide a spatula under and flip it onto the flesh side.
  • Cook on the flesh side for about 1–3 minutes, just until the center is almost opaque but still very moist. If you use a thermometer, aim for about 120–130°F in the thickest part for a medium finish.
  • If you want a richer taste with the base version, add the tablespoon of butter to the pan in the last minute. Let it melt and gently spoon the buttery juices around the salmon, keeping most of it off the skin so it stays crisp.
  • Move the salmon to a plate or small rack, skin side up, so steam doesn’t soften the skin. Rest for 3–5 minutes.
  • Sprinkle fresh herbs over the flesh side. Squeeze lemon over the salmon and serve with your choice of grain and vegetables. Keep any sauce under or beside the fish, not on top of the crispy skin.

Optional Garlic Butter Crispy Skin Salmon

  • Follow the base crispy skin salmon method through the flip and finish steps.
  • In the last minute of cooking, add 1 extra tablespoon of butter and the minced garlic to the pan.
  • Let the garlic cook gently in the butter. Tilt the pan and spoon the garlic butter around the salmon or under it on the plate. Keep the top skin as dry as you can.
  • Rest and serve with lemon and herbs.

Optional Lemon Herb Crispy Skin Salmon

  • Before cooking, season the flesh side of the salmon with salt, pepper, and a small pinch of chopped herbs.
  • Cook the salmon using the base crispy skin method.
  • After resting, add more fresh herbs over the flesh side and finish with extra lemon juice and lemon wedges on the plate.

Optional Spicy Chili-Lime Crispy Skin Salmon

  • Before cooking, sprinkle chili powder or smoked paprika plus salt over the flesh side.
  • Cook the salmon with the same crispy skin method.
  • Serve with lime wedges and squeeze lime over the salmon at the table.

Notes

  • Always start with skin-on salmon for crispy skin. Center-cut pieces with even thickness work best.
  • Dry skin, hot pan, and a thin layer of oil are the three keys to stopping sticking.
  • If the skin resists when you try to slide a spatula under, let it cook a little longer and try again from a different angle.
  • Leftovers can be flaked into rice bowls, salads, or tacos with cabbage and lime.
  • Approximate Nutrition (per serving):
    • Calories: ~440 kcal
    • Protein: ~35 g
    • Total Fat: ~32 g
      • Saturated Fat: ~7 g
    • Cholesterol: ~115 mg
    • Sodium: ~300 mg (from the added salt)