How to Cook Salmon with Skin - Crispy No Flip Method
We will show you how to cook salmon with the skin on. This cooking method results in one side of the salmon being soft and flaky, the other crispy and delicious! If you didn't like salmon skin before, you might now.
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.
Any cooked salmon leftovers can be stored in an airtight container in the fridge for up to 3 to 4 days.