Quick reference
| Done Temperature | 145°F |
|---|---|
| Cook Time | 4-5 minutes per side |
| Rest Time | 2 minutes |
| Rare | 110–115°F (43–46°C), translucent and slightly soft |
| Medium rare | 115–120°F (46–48°C), opaque but still soft and moist |
| Medium | 120–125°F (48–51°C), opaque and slightly firm with a pinkish center |
| Medium well | 125–140°F (51–60°C), firmer with a light pink center |
| Well done | 140–150°F (60–65°C), firm and fully cooked with no pink |
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How to build it
Pat the salmon dry
Use paper towels to thoroughly dry the salmon. This is crucial for achieving crispy skin.
Pro tip: Common Mistake: Wet salmon will steam rather than sear. Take extra time on this step!
Season generously
Season with salt and pepper just before cooking. Add any additional seasonings now.
Pro tip: Pro Tip: Season from a height to ensure even distribution
Prepare the salmon
Choose fresh skin-on salmon fillets of even thickness. Use the back of a knife to remove any scales, then pat the skin completely dry with paper towels.
Pro tip: Critical Step: Moisture is the enemy of crispy skin - take extra time to ensure it's completely dry
Score and season
Make shallow diagonal cuts across the skin about 1 inch apart to prevent curling. Season with salt 10-15 minutes before cooking to draw out additional moisture.
Pro tip: Pro Technique: Keep cuts shallow and blot away any moisture that comes to the surface before cooking
Prepare your pan
Heat a heavy cast iron or stainless steel pan until very hot. Brush the salmon skin with a thin layer of high smoke-point oil like grapeseed or avocado oil.
Pro tip: Equipment Note: Non-stick pans won't get hot enough for proper crisping - oil the fish, not the pan
Start skin-side down
Place salmon skin-side down in the hot pan and press firmly with a fish spatula for 10-15 seconds to prevent curling and ensure even contact.
Pro tip: Crucial Step: This initial pressing ensures the skin makes full contact with the hot pan surface
Cook mostly skin-side
Cook 80-90% of the time on the skin side until golden brown and crispy. For a 1-inch thick fillet, cook about 4-5 minutes skin side, then briefly flip for 1 minute to finish the flesh side.
Pro tip: Timing Guide: The skin should be golden and crispy before flipping - resist the urge to flip too early
Rest properly
After cooking, rest the salmon skin-side up on a wire rack for 2 minutes. This prevents steam from softening the crispy skin while allowing the fish to finish cooking gently.
Pro tip: Final Touch: The brief rest preserves both moisture in the fish and crispiness in the skin