Crispy Salmon Recipe

This salmon recipe is a go-to because it’s so simple yet impressive, making me feel like a gourmet chef with minimal effort. Plus, the combination of crispy skin and zesty lemon garlic butter has me hooked every time!

Creating uncomplicated but nourishing meals is my jam, and my Crispy Salmon is a case in point. Salmon is so rich in omega-3s, and when you pair that with bright lemon juice, fresh parsley, and just a hint of garlic, you really can’t go wrong.

I am convinced that using a combination of olive oil and butter (yes, I said butter) is absolutely the way to achieve the perfect crispy skin that amplifies the natural flavor of the fish.

Ingredients

Salmon fillets are rich in protein and omega-3 fatty acids and are very good for the heart.

Olive oil contains a high amount of monounsaturated fats, and it is heart-healthy.

It supports cardiovascular health.

Lemon juice: Delivers vitamin C and a delightful, zesty taste.

Garlic provides antioxidants and boosts savory depth.

Parsley that is fresh: A source of vitamin K; brings freshness and color.

I share this because it will give you a reason to stop discarding stems.

When you discard stems, you are discarding freshness, color, and a significant amount of vitamin K.

And as someone whose diet this year has become more plant-based, I’m looking for as many opportunities as possible to amp up that vitamin K.

Ingredient Quantities

• 2 salmon fillets (approximately 6 ounces each)
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 2 cloves garlic, minced
• Juice of 1 lemon
• 1 tablespoon chopped fresh parsley

Instructions

1. Make the salmon fillets wet with paper towels and dry them out. After that, take care to season both sides. Don’t neglect to use salt, and make sure you use freshly ground black pepper.

2. An enormous nonstick frying pan is placed over medium-high heat, and olive oil is added.

3. Once the oil shimmers with heat, place the salmon fillets in the skillet, skin-side down.

4. Prepare the salmon by cooking it for approximately 4-5 minutes without disturbing it. This will result in a crispy skin.

5. Flip the salmon fillets with care and put the unsalted butter in the pan.

6. When the butter melts, the minced garlic is added to the skillet, then sautéed for about 30 seconds, until fragrant.

7. Lower the temperature and keep cooking the salmon for another 3-4 minutes at medium heat, or until it reaches your desired level of doneness.

8. Right before taking the salmon fillets off the heat, squeeze the lemon juice over them while they’re still in the pan.

9. Remove the salmon from the skillet with care and place it on a serving plate.

10. Put the chopped fresh parsley over the salmon, then serve without delay.

Equipment Needed

1. Paper towels
2. Nonstick frying pan
3. Spatula
4. Cutting board
5. Knife
6. Measuring spoons
7. Garlic press (optional)
8. Lemon squeezer (optional)
9. Serving plate

FAQ

• Can I use skinless salmon fillets?Indeed, skinless fillets are acceptable, but the skin aids in obtaining a crispier texture.
• What is the best type of pan to use for this recipe?The best kinds of skillets for achieving a crispy skin are non-stick or cast iron.
• How do I know when the salmon is done?The flesh should be easy to flake with a fork and opaque. An internal temperature of 145°F is recommended.
• Can I prepare this recipe without butter?Indeed, for a dairy-free version, you can replace butter with a greater amount of olive oil.
• Is fresh lemon juice necessary?It is recommended to use fresh lemon juice for the best flavor; however, if fresh lemon juice is unavailable, bottled may be used.
• How should leftovers be stored?Leftovers can be kept in the refrigerator for up to 2 days if they are placed in an airtight container.
• What sides pair well with crispy salmon?Think about plating alongside roasted vegetables, a crisp green salad, or quinoa for a balanced dish.

Substitutions and Variations

Trout or sea bass can replace salmon and yield the same texture and flavor.
Substitute avocado oil or grapeseed oil for olive oil when a neutral taste is desired.
Butter, unsalted: Substitute ghee or coconut oil for a dairy-free alternative.
Garlic: For a milder taste, substitute with garlic powder or shallots.
Lemon juice. Substitute lime juice, or for a different tang, use white wine vinegar.

Pro Tips

1. Patience with Crisping Ensure the skillet is sufficiently hot and avoid moving the salmon fillets while cooking them skin-side down. This patience is key to achieving a perfectly crispy skin.

2. Salmon Freshness Choose fresh salmon fillets with a bright orange color and a mild smell. Fresher fish will yield a better texture and flavor profile.

3. Butter Basting After adding the butter, continuously spoon the melted butter over the fillets. This technique, known as basting, enhances the flavor and provides a beautiful, glossy finish.

4. Garlic Timing Be cautious not to burn the garlic. Add it to melted butter and sauté it for just about 30 seconds to bring out its aromatic qualities without overcooking.

5. Perfect Doneness For perfectly cooked salmon, aim for an internal temperature of 125-130°F (52-54°C) for medium doneness. Use an instant-read thermometer for precise results.