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Pan-seared Salmon with Crispy Skin


Crispy skin and juicy salmon – it doesn’t get much better than that. Plus, it’s super easy because you don’t have to bother removing the skin.

When you fry salmon with temperature control, it’s easy to get crispy skin while keeping the salmon juicy and delicious.


Pan seared salmon with crispy skin

0.5 dl Olive oil for frying

4 pcs. Salmon fillets with skin

2 tsp. Salt


Cook the salmon

Heat a frying pan to 210°C and add oil.

Salt the salmon on both sides.

Place the salmon in the pan, skin side down. Fry for 5½ minutes on the skin side. The frying time depends on the thickness of the salmon, smaller pieces only need 5 minutes on the skin side.

Turn the salmon and fry for 1 minute on the other side.

Remove the salmon from the pan and let it rest for a few minutes before serving.