It’s hard to beat the taste of a deliciously grilled salmon. One side flaky and savory, the other crispy and delicious. It’s definitely in the running for being the best way to have fish, period.
But unless you’re ready to shell out big bucks at a restaurant, you’re probably wishing you could take care of business on the stove at home. If you don’t know how to cook salmon with skin on properly, all you’ll end up with is a flaccid, greasy, overcooked mess.
To save both you and the fish a lot of trouble, let’s take a look at how to make salmon skin crispy and the proper technique for cooking salmon with a grill pan at home.
While it might sound a little intimidating at first, you’ll get the hang of it in no time at all. Then your only problem will be forcing yourself to eat something else once in a while.
Table of Contents
Step #1. Prepare Ingredients
- 2 salmon fillets, with skin
- 1 tbsp. canola oil
- 1 lemon, sliced
- Salt and pepper
- Grill pan
- Lid that is the same size or smaller than the grill pan
- Tongs
Step #2. 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 #3. Heat the Pan
Bring a grill pan to medium-high heat and add the canola oil.
Step #4. 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 #5. Add Lemon Slices
Lower the heat to medium and add the lemon slices (place them on top of and around the salmon fillets).
Step #6. Cover the Pan
Cover the grill pan with a round lid.
Note: 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.
Step #7. Continue Cooking
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. You will see a bit of albumin–the thick, white cream.)
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 #8. Serve with the Grilled Lemon
Serve with the grilled lemon and enjoy! To keep the skin crispy, serve it skin side up.
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 asparagus and a nice glass of Pinot Noir, it’s all going to taste the same – delicious.
How did it feel knowing that crispy, crackly salmon skin was all your own doing? Already thinking of ways to spice things up for next time? 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.
How to Cook Salmon with Skin – Crispy No Flip Method
Ingredients
- 2 salmon fillets - with skin
- 1 tbsp. 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. You will see a bit of albumin–the thick, white cream.) 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.
Equipment
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.
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.
Frequently Asked Questions
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.
Looking to further enhance your cooking skills? Check out…How to Make Pierogies – The Easy Way