To save both you and the fish a lot of trouble, I will show you a great way for how to cook salmon with skin on the stove. This technique results in deliciously grilled salmon: one side flaky and savory, the other crispy and delicious.
If you don't know how to cook it properly, you might end up with is a flaccid, greasy, overcooked mess. With this technique, It's definitely in the running for being the best way to have fish, period.
While it might sound a little intimidating at first, you'll get the hang of it in no time at all. There is no need to shell out big bucks at a restaurant. Salmon is one of the most sumptuous fish you can eat and this grill pan salmon recipe is one of the best forms it can take.
Whether you're ready to chow down on it by itself or next to some stovetop asparagus and a nice glass of Pinot Noir (or even some lemonade to keep with the lemony flavor), it's all going to taste the same - delicious.
It also tastes amazing with this foil pack grilled asparagus and stovetop brown rice for sides.
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Crispy Skin Salmon Ingredients
- salmon fillets - With the skin on.
- canola oil - For frying.
- lemon - This is optional but it will infuse delicious, citrusy flavor into the salmon.
- salt and pepper - I like to use kosher salt and freshly ground black pepper for seasoning on the salmon.
*Check recipe card for ingredient amounts.
Instructions
Step #1. Season Salmon Fillets. Let the salmon sit at room temperature for 5 minutes before you begin. Gently pat the salmon fillets dry with paper towel. Season them with salt and pepper.
Step #2. Heat the Pan. Bring a grill pan to medium-high heat and add the canola oil.
Step #3. Add Salmon to Pan. When the oil is hot, carefully place the salmon fillets in the pan with the skin side down. Let them cook for about 2 minutes to get that skin nice and crispy.
Step #4. Add Lemon Slices. Lower the heat to medium and add the lemon slices (place them on top of and around the salmon fillets).
Step #5. Cover the Pan. Cover the grill pan with a round lid, allowing some steam to escape.
Step #6. Continue Cooking. Let the salmon fillets cook for about 5 to 8 minutes, depending on the thickness of the salmon. If you feel like they are cooking too quickly, lower the heat a bit. Also, you can remove the lemons once they are browned.
Step #7. Serve. Serve the crispy skin salmon with the grilled lemon and enjoy! To keep the skin crispy, serve it skin side up.
👩🏻🍳I also have this smoked salmon pasta salad I think you'll like.
Expert Tips
- Keep an eye on the salmon when it's cooking! You’ll know the salmon fillets are ready when the color turns light pink and the flesh is moist and flaky when pressed with a fork. You will see a bit of albumin--the thick, white cream. If you see a lot of it, it's likely over-cooked.
- Remember that it is ideal that the lid doesn’t fit the grill exactly; this way some of the steam will be able to get out and it won’t heat excessively. You don't want to undo that nice crispy skin! If you have a grill pan with a fitted lid, you can place it on slightly tilted so some of the steam can vent out.
- Keep that salmon skin-side up to retain its crispiness. If you do serve the salmon skin-side down, it will end up steaming and softening and will be crispy no longer.
Recipe FAQs
With this recipe for skin-on salmon, you don't have to! Eating the skin can be a turn off for some, but this cooking method makes the skin nice and crispy. If you don't like salmon skin, you should still cook it with the skin on and remove it later.
Cook salmon with the skin side down to crisp it up as well as protect the flesh. After cooking, serve it skin side up to keep the skin crispy.
The white stuff is called albumin and it is a protein that solidifies when cooked. It is perfectly okay to eat. You can avoid large amounts of albumin by not over-cooking the salmon.
Any cooked salmon leftovers can be stored in an airtight container in the fridge for up to 3 to 4 days.
How did it feel knowing that crispy, crackly salmon skin was all your own doing? You really can't go wrong with the techniques outlined here, so don't be afraid to make this recipe your own in all sorts of new and exciting ways.
Related Side Dishes to Consider
If you tried this 📋 recipe tutorial for How to Cook Salmon With Skin On (Crispy) or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!
📋Recipe
How to Cook Salmon with Skin (Crispy)
Ingredients
- 2 salmon fillets - with skin
- 1 tablespoon canola oil
- 1 lemon - sliced
- salt and pepper - to taste
Instructions
- Let the salmon sit at room temperature for 5 minutes before you begin. Gently pat the salmon fillets dry with paper towel. Season them with salt and pepper.
- Bring a grill pan to medium-high heat and add the canola oil.
- When the oil is hot, carefully place the salmon fillets in the pan with the skin side down. Let them cook for about 2 minutes to get that skin nice and crispy.
- Lower the heat to medium and add the lemon slices (place them on top of and around the salmon fillets).
- Cover the grill pan with a lid (place it on slightly tilted so some of the steam can vent out - this way it won’t heat excessively).
- Let the salmon fillets cook for about 5 to 8 minutes, depending on the thickness of the salmon. (Keep an eye on them! You’ll know they are ready when the color turns light pink and the flesh is moist and flaky when pressed with a fork. If you feel like they are cooking too quickly, lower the heat a bit. You can remove the lemons once they are browned.)
- Serve with the grilled lemon slices and enjoy. To keep the skin crispy, serve it skin side up.
Notes
- For the lid, you want one that is the same size or slightly smaller than the grill pan. It is ideal that the lid doesn’t fit the grill exactly; this way some of the steam will get out and it won’t heat excessively. If you have a grill pan with a fitted lid, you can place it on slightly tilted so some of the steam can vent out.
- If you see a lot of albumin on the salmon (a thick white cream) than the salmon is likely over-cooked. A small amount is normal.
- Eating the salmon skin can be a turn off for some, but this cooking method makes the skin nice and crispy. If you don't like it, you should still cook it with the skin on and remove it later.
- Any cooked salmon leftovers can be stored in an airtight container in the fridge for up to 3 to 4 days.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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