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Kenji’s Ultra-Crisp-Skinned Pan-Roasted Fish Fillets

I learned this technique from Kenji López, and it’s so good I had to write it down. I’ve only used it for salmon, but in theory, it works for any skin-on fish fillets..

Crisp-Skinned Fish Fillets

Ingredients

Procedure

  1. Thoroughly dry the fillets with paper towels and season both sides with salt and pepper.
  2. Heat the oil in a large skillet on medium-high until shimmering.
  3. Place the fillets skin-side down, reduce the heat to medium-low, and press the fillets with a spatula for the first minute to ensure skin contact.
  4. Cook for about 5 minutes, or until the skin lifts easily from the skillet.
  5. Flip the fillets and cook for an additional minute, skin-side up.
  6. Transfer the fish to a paper towel-lined plate to absorb excess oil and serve immediately.