Crispy Skin Salmon
Prep
3m
Cook
10m
Total
13m
This crispy skin salmon recipe results in perfectly cooked fillets with a golden crispy skin. Seasoned with salt and black pepper, the salmon is cooked in olive oil for a delicious and healthy dish. Serve with lemon wedges for a burst of citrus flavor.
Ingredients
4 servingsCooking
Serving
Steps
View steps on recipetineats.com or by saving the recipe to your
personal library.
Register for free to start saving recipes.
Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
-
Calories 345kcal 17%
-
Fat 22g 33%
-
Saturated Fat 4g 20%
-
Carbohydrates 1g 0%
-
Fiber 0g 0%
-
Sugar 0g 0%
-
Protein 34g 68%
-
Cholesterol 100mg 33%
-
Sodium 600mg 25%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. Salmon – in theory, you can do this for as many salmon as you want, it’s just about how many you can handle in one batch. Also, don’t crowd the skillet – the salmon will just steam instead of pan fry.
Any size fillets are fine, a standard serving is typically around 150 – 180g / 5 – 6oz per person. Look for even-thickness fillets. If you can only find ones with a quite thin end, don’t worry – that’s the salmon belly and has enough fat that it will still stay juicy!
Fish fillets should be de-boned and descaled. See in post for how to check and remove yourself if necessary. Fish mongers should sell fillets already descaled and pin-boned, that’s partly why we pay a premium for fish fillets!
2. Salt – cooking/kosher salt are slightly larger grains than table salt, intended for more easy handling for cooking purposes. So if you use table salt, you need to use less otherwise it will be too salty.
3. Nutrition per serving, assuming 150g/5oz per fillet and that half the oil is consumed.
Any size fillets are fine, a standard serving is typically around 150 – 180g / 5 – 6oz per person. Look for even-thickness fillets. If you can only find ones with a quite thin end, don’t worry – that’s the salmon belly and has enough fat that it will still stay juicy!
Fish fillets should be de-boned and descaled. See in post for how to check and remove yourself if necessary. Fish mongers should sell fillets already descaled and pin-boned, that’s partly why we pay a premium for fish fillets!
2. Salt – cooking/kosher salt are slightly larger grains than table salt, intended for more easy handling for cooking purposes. So if you use table salt, you need to use less otherwise it will be too salty.
3. Nutrition per serving, assuming 150g/5oz per fillet and that half the oil is consumed.
Comments
Sign in to leave a comment.