We give the salmon a quick brine, which seasons it throughout and keeps it moist. But the brine makes it all the more important to air-dry in the fridge afterward, so moisture in the skin can evaporate. You won’t need to press down on thicker fillets to flatten the skin; the weight of the flesh keeps it flat in the pan. For thinner fillets cut from toward the tail, you may need to press a little longer.
4 (6-oz.) skin-on salmon fillets
1/2 teaspoon kosher salt
1 tablespoon canola oil
2 tablespoons toasted sesame oil
2 tablespoons reduced-sodium soy sauce
1 tablespoon rice vinegar
1/4 teaspoon crushed red pepper
1/4 cup thinly sliced green onions
Est. added sugars g
How to Make It
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.