AIP Friendly Crispy Skin Pan-Seared Salmon
Few things beat the satisfying shatter of perfectly crisped salmon skin, and this pan-seared version delivers exactly that. The technique is straightforward but intentional — patting the fillets completely dry and pressing them into a hot cast-iron skillet ensures that golden, crackling crust that makes restaurant-style fish feel totally achievable at home. Seasoned with turmeric, ground ginger, and sea salt, the flesh side carries warm, earthy depth without relying on any of the grains, legumes, or nightshades that can make this way of eating feel limiting at dinnertime. The real magic happens in the pan sauce built from the same skillet. Sliced garlic, fresh ginger, coconut aminos, lemon juice, and chicken bone broth reduce into something glossy and bright that ties the whole dish together — and every single ingredient clears the bar for autoimmune-friendly cooking. Coconut aminos stand in beautifully for soy-based sauces, delivering that savory, slightly sweet depth without any of the usual concerns. Fresh parsley and thyme stirred in at the end keep the flavors lively and clean. This recipe serves four, making it an easy weeknight centerpiece that feels anything but restrictive.
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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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