Crispy Skin Pan-Seared Salmon
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Learn more →Ingredients
4 servings
- 4 salmon fillets (6 oz each), skin-on, pin bones removed
- 1 tsp fine sea salt
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 2 tbsp coconut oil
For the pan sauce
- 3 cloves garlic, thinly sliced
- 1 tsp fresh ginger, finely grated
- 3 tbsp coconut aminos
- 2 tbsp fresh lemon juice
- ¼ cup chicken bone broth
- 1 tbsp olive oil
- 2 tbsp fresh parsley, roughly chopped
- 1 tbsp fresh thyme leaves
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Remove the salmon fillets from the refrigerator 10 minutes before cooking and pat the skin and flesh completely dry with paper towels — any surface moisture will prevent the skin from crisping. In a small bowl, combine the salt, turmeric, and ground ginger, then season the flesh side of each fillet evenly with the spice mixture. Leave the skin side unseasoned.
- 2
Heat the coconut oil in a 12-inch cast-iron skillet over medium-high heat until the oil shimmers and just begins to smoke. Lay the fillets skin-side down in the skillet, pressing each one gently with the fish spatula for the first 10 seconds to ensure full skin contact. Cook undisturbed for 5–6 minutes, until the skin is deeply golden and releases cleanly from the pan.
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