Skin on Seared Salmon

Fish can be intimidating to cook. I was recently introduced to the idea of eating the skin of salmon with the filet. One article I read referred to it as a cake without frosting. I was intrigued…and guess what, it is the frosting. Here is a quick and easy way to impress your loved one for Valentine’s Day, date night or even a family meal. It is the perfect way to cook your salmon every time, just make sure to have plenty of paper towels on hand. And yes, you can eat the skin, just make sure it is crispy!

Author: Fresh and Natural Foods



Prep salmon by running a knife over skin to descale. Once scales are removed, rinse fish and dry with paper towels. The goal is dry fish for a crispy skin. Sea salt each side and let sit for 3-5 minutes. It will pull any remaining moisture. Again, soak up any remaining moisture with paper towels.

Next, heat up a mid-sized stainless steal skillet pan using medium to medium-high heat for 3 minutes. Coat the pan with grapeseed oil. (If pan begins to smoke, oil has become rancid and went passed its heating point.) Pan is hot enough when fish sizzles when it touches (test a corner before placing the whole filet). Place filet skin side down for about 5-6 minutes. Do not move filet.

Meanwhile, season the top of filet as desired. Using a stainless steal utensil, flip and sear for no more than 30 seconds. Serve immediately to avoid skin softening from moisture.

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Recipe Type

  • Dairy-Free
  • Gluten-Free
  • Heart Healthy
  • Paleo

Course Type

  • Entree

Skill Level

  • Easy
  • Moderate