This perfect crispy skin salmon is sure to be on your weekly rotation.
Salmon filets, Kosher salt, black pepper, neutral oil
Dry your salmon really well with paper towels. You want this as dry as possible so the skin will crisp. Season the salmon on all sides with kosher salt and black pepper.
Heat a large non-stick skillet over medium-high heat and add in your neutral oil until hot and almost smoking.
Place the salmon filets into the skillet, skin-side down first. Cook for 7 to 8 minutes, pressing down gently with a fish spatula to crisp the skin.
Flip the salmon and cook for an additional 1 to 2 minutes on the other side or until the salmon reaches your desired temperature.
Transfer the salmon skin side up to serve. Serve with our Citrus Avocado Salad with Chili Crisp.