Pan-Seared Salmon with Crispy Skin

Course: Main Courses - Fish & Seafood

Thoroughly dry salmon fillets.
Optional: Place fillets skin-side up in the refrigerator, uncovered, for 1 hour to dry out further.
In an appropriate-sized fry pan, add a layer of oil to fully cover the bottom. Heat oil over medium-high heat until it shimmers.
Coat salmon with a thin layer of oil and season both sides with salt and pepper, as desired.
Add salmon fillets to the fry pan, skin-down. Reduce heat to medium. Gently press down on the fillets for about 10 seconds to set the skin.
Cook for approximately 5 to 7 minutes until almost cooked through. Flip salmon and cook for another 60 to 90 seconds.
For extra-crispy skin, flip over again and cook skin another 60 seconds.
Remove from heat and drain briefly on a paper towel, skin-side up.
Serve immediately, still skin-side up, as skin will lose its crispness as it cools.