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Crispy Skin Pan Seared Salmon

When you sink your fork into this crispy skin pan seared salmon, you’ll understand why it’s become a go-to dinner option for weeknights and special occasions. The perfectly crunchy skin contrasts beautifully with the tender, flaky fish beneath, creating a restaurant‐quality dish that’s deceptively simple to make.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 fillets
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Salmon
  • 2 6 ounce salmon fillets skin-on, patted dry
Marinade
  • 2 tablespoons olive oil divided – 1 tablespoon for the marinade and 1 tablespoon for cooking
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped fresh dill or 1/3 tablespoon dried dill if substituting
  • 1 garlic clove, sliced

Equipment

  • Mixing bowl
  • Large skillet
  • Plate

Method
 

  1. In a bowl, combine 1 tablespoon of olive oil, 1/8 teaspoon salt, 1/8 teaspoon black pepper, the sliced garlic clove, 1 tablespoon lemon juice, and 1 tablespoon chopped fresh dill to create a quick marinade.
  2. Place the two 6-ounce salmon fillets into the marinade and let them sit at room temperature for about 15 minutes to absorb the flavors.
  3. While the salmon marinates, preheat a large skillet over medium heat for approximately 2 minutes.
  4. Add the remaining tablespoon of olive oil to the hot skillet, then carefully place the salmon fillets in, skin-side down.
  5. Cook the salmon undisturbed for about 5 minutes on the first side to achieve a crispy, golden crust, then flip and cook for another 5 minutes until the fish flakes easily with a fork.
  6. Transfer the fillets to serving plates and garnish with lemon wedges. Serve immediately and enjoy the crispy, flavorful contrast between the skin and tender fish.

Notes

For the best results, use fresh, high-quality salmon and make sure the fillets are patted completely dry to ensure maximum crispiness. If fresh dill is not available, you can substitute with dried dill—just use about one-third of the amount called for in the recipe. This dish pairs wonderfully with simple side dishes such as an arugula salad with lemon vinaigrette, roasted asparagus, or even creamy mashed potatoes. Additionally, feel free to experiment with other herbs or citrus juices to tailor the flavor to your liking.