Yield: 2 servings Total Time: 10 min

Gear: Carbon steel or cast-iron, fish spatula, optional thermometer

Ingredients

• 2 skin-on salmon fillets (160–180 g each)
• 2 g salt, black pepper, 10 ml high-heat oil, lemon wedges

Steps to Make It

Step 1: Pat the skin very dry; season with salt.

Step 2: Heat pan and oil until just smoking.

Step 3: Add fish skin-side down; press with a spatula for the first 30 sec to prevent curling.

Step 4: Cook over medium 4–5 min until ~2/3 opaque.

Step 5: Flip 30–60 sec more; optional target 50–52 °C. Serve with lemon.

Cook Tips

• Salt the skin 10 min ahead, then wipe off moisture for extra crispness.
• Minimal moving = clean release and glassy skin.

Quick Reference

• Step 1: Dry skin thoroughly; salt.
• Step 2: Heat pan + oil to just smoking.
• Step 3: Skin-side down; press 30 sec.
• Step 4: Cook 4–5 min to ~2/3 opaque.
• Step 5: Flip 30–60 sec (50–52 °C optional); serve.

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