Crispy-Skin Salmon with Brown Butter
Glass-crisp skin, soft pink middle, and a two-minute butter sauce.
The trick to crispy salmon skin is not a special pan. It is a dry surface and patience. Water on the skin turns to steam, and steam makes skin soft. Pat it dry, salt it, and leave it alone.
Once the fish is almost cooked, a spoonful of butter, garlic and thyme turns the pan juices into a quick sauce. Fifteen minutes on the stove, and dinner is done.
Ingredients
Salmon
Brown butter
Method
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Dry the skin
Pat the fillets very dry with kitchen paper. Salt the skin and leave for 10 minutes, then pat dry again.
Timer: 10:00
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Heat the pan
Heat the oil in a heavy frying pan over medium-high heat until it just starts to shimmer.
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Skin side down
Lay the fillets in, skin down. Press gently for 30 seconds, then cook for 6–7 minutes without moving them.
Timer: 7:00
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Flip and baste
Turn the fish. Add the butter, garlic and thyme. Spoon the foaming butter over the fish for 1–2 minutes.
Timer: 2:00
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Rest and serve
Rest for 2 minutes. Squeeze over the lemon and serve skin side up so it stays crisp.
Timer: 2:00
Questions about this recipe
- Why does my salmon skin stick to the pan?
The pan was not hot enough, or the fish was moved too soon. Wait until the skin releases on its own, usually after 5–6 minutes.
- Can I use a non-stick pan?
Yes. The skin will still crisp, just a little less deeply. Use medium heat rather than high.
- How do I know when it is cooked?
Watch the side of the fillet. When the pale colour has crept about three-quarters of the way up, it is time to flip.