Removing Salmon Skin: Tips For A Clean Pan

Cooking salmon is a skill that can be tricky to master, but it's worth it to achieve that perfect crispy skin. The key to success is making sure the skin is dry before cooking, and using enough oil to ensure the skin fries and goes crispy rather than burning.

Before cooking, pat the skin dry with a paper towel, and if you have time, leave the salmon skin-side up in the fridge for an hour to dry it out further. When you're ready to cook, heat oil in a non-stick skillet on medium-high heat until it shimmers, then place the salmon skin-side down and press it down with a spatula to ensure the whole skin is flat against the skillet.

Cook the salmon for around 3 minutes on the skin side, until the skin is crispy and the flesh has turned from translucent pink to opaque white. Then flip and cook for a further 1-2 minutes.

If the skin is sticking to the pan, it may be because the pan isn't hot enough, or because you're using a non-stick pan.

Dry the skin thoroughly

To get the skin off a salmon fillet, it is important to ensure that the skin is dry. This is because moisture is the enemy of a good sear. To dry the skin thoroughly, follow these steps:

• Remove the salmon from its packaging and pat it dry with paper towels.
• If time permits, place the salmon skin side up in the fridge for an hour or so. The fridge air is very low in humidity and will help to air-dry the skin.
• If your salmon came in a vacuum-sealed package, this step is particularly important as the skin gets fully saturated with fish juices while in the bag.
• If you are in a hurry, you can also use a hairdryer to dry the skin.
• Just before cooking, drizzle a tiny bit of oil on the salmon and rub it all over the skin. The oil will help the salt and pepper adhere to the skin.
• Sprinkle salt and pepper on the skin. Salt draws moisture out of the salmon skin, so it is important to only season the salmon just before cooking.

Now that your salmon skin is dry, you are ready to cook it!

Use a stainless steel or cast iron pan

To get salmon skin off the pan, you'll need to use a stainless steel or cast iron pan. Here are some detailed steps to help you achieve crispy salmon skin without sticking:

Before Cooking:

• Ensure your salmon fillets are descaled and pin-boned. You can check for bones by running your fingers along the flesh and sides of the salmon. Use tweezers or needle-nose pliers to remove any remaining bones.
• To remove scales, use the flat side of a knife to scrape against the skin. Scales will fly everywhere, so be prepared!
• Pat the salmon skin dry with paper towels. Removing moisture is crucial, as it can cause the fish to steam instead of searing.
• If time allows, place the salmon skin-side up in the fridge for an hour to further dry out the skin. This step is especially helpful if your salmon was packaged in a vacuum-sealed bag.
• Drizzle a tiny bit of oil on the flesh side of the salmon and rub it over the skin. This provides something for the salt and pepper to adhere to.
• Sprinkle salt and pepper on the salmon. Salt draws out moisture, so only season right before cooking.

During Cooking:

• Use a large non-stick skillet and heat oil on medium-high until it shimmers (but not smoking). You need enough oil to fully cover the base of the pan.
• Place the salmon in the pan, skin-side down, then turn the heat down to medium.
• Using a spatula or tongs, press down on the salmon for about 10 seconds to ensure the skin is pushed flat against the pan. This helps prevent curling.
• Cook the salmon for about 75% of the time on the skin side. For a 1-inch thick fillet, this would be around 5 minutes.
• Check if the salmon is ready to flip by looking at the sides. When the flesh turns from translucent to opaque about 3/4 of the way up the side, it's time to flip.
• Flip the salmon and cook for an additional 1-2 minutes on the flesh side.
• For extra crispy skin, flip the salmon one more time and cook the skin side again for about 60 seconds.
• Plate the salmon skin-side up to preserve the crispiness. Salmon skin loses crispiness as it cools down.

Tips:

• Choose salmon fillets that are even in thickness, as they will cook more evenly.
• If you can only find fillets with one thin end, don't worry. The thin part is the salmon belly, which is fatty and can withstand longer cooking times while remaining juicy.
• Make sure your pan is hot enough before adding the salmon. A hot pan ensures the salmon skin releases from the pan when it's ready.
• Don't turn down the heat too much after adding the salmon. Keep the heat at medium to medium-high.
• If you're using a non-stick pan, you may not need to use as much oil.

Heat oil in the pan until it shimmers

Heating oil in a pan until it shimmers is a key step in cooking salmon with crispy skin. Here's a detailed guide on how to do it:

Firstly, ensure you are using the right type of oil. Oils with a high smoke point, such as avocado oil, ghee, or other high smoke point oils, are ideal for pan-searing salmon. Olive oil, while flavourful, does not have a high enough smoke point and can burn at higher temperatures.

Next, prepare your pan. Use a non-stick skillet or a well-seasoned cast iron skillet. The size of the pan should be fairly close to the size of the salmon fillet. Preheat the pan for about 3-5 minutes, depending on your stove. An adequately preheated pan will ensure the fish doesn't stick.

Now, add the oil. Pour enough oil to coat the bottom of the pan. The oil should be shimmering but not smoking violently. If it starts smoking excessively, reduce the heat slightly. The oil should move smoothly and quickly across the pan, glistening and shimmering. You can test the oil's temperature by dipping the tip of a wooden spoon or chopstick into it; if small bubbles appear, the oil is hot enough. Alternatively, you can flick a bit of water or a small piece of food, like garlic or onion, into the pan; if it sizzles immediately, the oil is ready.

Once the oil is shimmering and hot, you can proceed to cook the salmon. Season the skin side of the salmon with salt just before placing it in the pan. Place the salmon in the pan, skin-side down, always away from you to avoid hot oil splashes.

By heating the oil until it shimmers, you create the ideal conditions for achieving a crispy salmon skin while maintaining a moist and tender interior.

Place salmon skin-side down in the pan

To get the perfect crispy salmon skin, it is important to place the salmon skin-side down in the pan. This is because the skin provides a safety layer between the fish's delicate flesh and the hot pan.

Before placing the salmon in the pan, ensure that the skin is dry. Use paper towels to pat the skin very well until dry. If you have time, place the salmon skin-side up in the fridge for an hour to dry it out even more.

When you are ready to cook the salmon, drizzle a tiny bit of oil on the flesh side and rub it over the skin. Sprinkle salt and pepper on the flesh side, then turn the fillet over and repeat. It is important to do this step just before cooking, as salt will draw moisture out of the salmon skin, making it sweat and negatively impacting the crispiness.

Next, heat oil in a large non-stick skillet on medium-high heat until it shimmers (but not smoking). Place the salmon in the skillet, skin-side down, then immediately turn the heat down to medium.

Using a spatula or something similar, press down on each salmon fillet for about 10 seconds so that the skin is pushed flat against the skillet and "sets" its form. This helps ensure that you get evenly crisped skin from end to end.

Cook the salmon for about 75% of the way through, skin-side down. You will know it is ready to flip when you see the colour changing up the side of the salmon from translucent pink to opaque white.

After about 7 minutes, flip the salmon to skin-side up and cook for a further 90 seconds. For extra crispy skin, flip the salmon one more time and cook the skin side again for 60 seconds to give it a final blast of heat.

Finally, serve the salmon skin-side up to preserve the crispy skin. Fish skin will only stay crispy while it's hot, so serve immediately!

Press down on the salmon for 10 seconds

Pressing down on the salmon for 10 seconds is a crucial step in achieving that perfect, crispy skin. This technique ensures the skin is pushed flat against the pan, preventing the skin from curling up and promoting even cooking. It is best to use a spatula, egg flip, or tongs to apply even pressure across the entire surface of the salmon fillet.

The key to mastering this step is to press down on the salmon as soon as it hits the pan. By doing so, you help the skin set its form and create good contact between the skin and the hot pan. This initial contact is critical because it determines whether the skin will stick to the pan or release easily when it's time to flip.

It is also important to note that the pan should be hot enough before adding the salmon. A properly heated pan will help achieve that desirable sear and prevent sticking. So, make sure to heat your pan on medium-high before adding the salmon and then adjust the heat as needed during cooking.

Additionally, drying the salmon skin thoroughly before cooking is essential. Blot the skin with paper towels to absorb any moisture, and if time allows, place the salmon in the fridge, skin-side up, for an hour to further dry out the skin. This step is crucial because moisture is the enemy of a crispy sear.

In summary, pressing down on the salmon for 10 seconds with a spatula or similar tool is a vital step in achieving crispy skin. Combine this technique with a hot pan and a dry salmon skin, and you'll be well on your way to perfectly cooked salmon with a crispy, golden skin.

Frequently asked questions