Crispy-Skin Salmon
Seared skin-on salmon fillets finished in a low oven to hold temp while you cook in batches.
- center-cut skin-on salmon, cut into 7 portions, patted bone-dry2¾ lb
- neutral oil, grapeseed or avocado oil
- kosher salt
- black pepper
- 1
Pat salmon completely dry. Set skin-side up, uncovered, on a rack in the fridge for at least 30 minutes. Salt the skin 15 minutes before cooking.
- 2
Heat the largest stainless pan over medium-high for 2–3 minutes. Add neutral oil and heat until it just wisps smoke. Heat oven to 200°F with a rack set inside.
medium-high200F - 3
Season the salmon flesh side with black pepper (skin already salted). Lay 4 fillets skin-down in the pan, away from you. Press each fillet for 10 seconds to ensure full skin contact. Do not move them for 5–7 minutes — the opacity will climb 70–80% up the side and the skin will release on its own.
medium-high - 4
Flip fillets, drop heat to medium, and cook 60–90 seconds. Pull at 120°F for medium-rare or 125°F for medium. Transfer skin-side up to the oven rack to hold. Repeat with the remaining 3 fillets.
medium120F
Cook it with a chef at your shoulder.
Sous scales it without breaking the seasoning, coaches you through it for your gear, and remembers how it went. Fork this into your own library and make it yours — free.
Sous is an AI cooking assistant, not a food-safety authority. Use a thermometer for doneness — especially meat, poultry, eggs, and seafood — and trust your own judgment.