This pristine pan seared norwegian salmon features premium cold-water salmon with rich marbling and melt-in-your-mouth tenderness. Searing in a screaming-hot skillet renders skin golden and shatteringly crisp. Fresh lemon and parsley complement the clean fish.
Pat Norwegian salmon fillets completely dry with paper towels to ensure crispy skin. Season fillets liberally with coarse sea salt and cracked black pepper. Place skin-side down in hot olive oil, pressing gently for twenty seconds.
Cook undisturbed for five minutes before flipping to kiss the flesh side with heat. Rest two minutes before serving with steamed vegetables. For a comforting potato side, enjoy this salmon and mashed potatoes.
Crispy Pan-Seared Norwegian Salmon
Flaky and buttery Norwegian salmon fillets pan-seared with crispy seasoned skin.
Ingredients
Equipment
Method
- Pat salmon fillets thoroughly dry on all sides using clean paper towels.
- Season skin and flesh generously with flaky sea salt and freshly cracked black pepper.
- Heat olive oil in a stainless steel skillet over medium-high heat until shimmering.
- Place salmon skin-side down and press gently with a fish spatula for 20 seconds.
- Cook undisturbed for 5 minutes until skin is crisp and fish is two-thirds cooked through.
- Flip carefully and cook 2 minutes longer until center is tender and flaky, then serve with lemon.
Video
Notes
For extra flavor, drizzle with lemon juice or serve with a light herb butter sauce.