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Making sure to dry the skin as thoroughly as possible ensures it will crisp up instead of steaming and becoming soggy in the pan. To get the absolute last bit of moisture out, try this trick: After patting the whole fillet dry with towels, run the dull back edge of a knife along the skin like a squeegee--wipe off any liquid this pulls out onto the knife, and pat the skin dry again.

Tim Cebula
This Story Originally Appeared On cookinglight.com


Read the full recipe after the video.

Recipe Summary test

14 mins
45 mins
Serves 4 (serving size: 1 salmon fillet and about 1 tbsp. sauce)


Ingredient Checklist


Instructions Checklist
  • Pat salmon and skin thoroughly dry with paper towels. Place fillets, skin side up, on a large plate. Place plate, uncovered, in refrigerator; chill salmon 30 minutes to air-dry the skin.

  • Remove salmon from refrigerator. Sprinkle evenly with salt. Heat a large nonstick skillet over medium-high. Add canola oil to pan. When oil is very hot, add salmon fillets, skin side down. Press fillets gently with a spatula 30 seconds or until skin stays flat in pan. Reduce heat to medium. Cook salmon 7 minutes or until skin is browned and crisp and flesh is cooked almost to medium. Flip fillets; cook 1 minute or until tops are light brown. Place fillets, skin side up, on a serving platter.

  • Combine sesame oil, soy sauce, vinegar, and crushed red pepper in a small bowl; drizzle mixture over salmon fillets. Sprinkle salmon evenly with green onions. Serve immediately.

Nutrition Facts

337 calories; fat 19.8g; saturated fat 2.8g; mono fat 8g; poly fat 7.9g; protein 39g; carbohydrates 1g; cholesterol 99mg; iron 1mg; sodium 630mg; calcium 14mg.