22 minutes
A delicious salmon fillet with a crispy skin, coated in a nori and sesame seed crust, served with a fresh lime wedge.
Skin-On Salmon fillets, pat dry
0 oz
Nori, finely shredded
sheets
Sesame Seeds, mix
tablespoons
Avocado Oil, for frying
tablespoons
Lime, cut into wedges
0 wedge
Freshly Ground Black Pepper, ground
to taste
1. Make Crust
In a shallow dish, combine the finely shredded nori and sesame seeds.
2. Prep the Salmon
Pat the salmon skin dry with paper towels and season both sides with salt. Roll the flesh side of the salmon into the nori and sesame seed mixture, pressing gently to adhere. ** Pro Tip - Leave your fish skin side up in the fridge on a towel lined tray overnight for the skin to dry naturally ** This will result in being able to cooking your fish gently.
3. Cook the Salmon
Place a non-stick or cast-iron pan over medium heat and add a thin layer of avocado oil. Carefully place the salmon skin side down in the pan. Press down gently on the fillets with a spatula for the first minute. Cook the salmon for 5-7 minutes, observing as the skin crisps and the color changes about 1/3 to 1/2 way up the flesh. Once the skin is sufficiently crispy, gently flip the salmon over. Cook for an additional 3-4 minutes, or until the salmon is warm in the center.
4. Finishing Touches
Serve each fillet skin side up with a lime wedge on the side.
Start with very dry skin. Pat the skin thoroughly with paper towels to help achieve crispy skin without sticking.
Use a heavy, non-stick skillet or a well-seasoned cast-iron pan. Heat until the oil shimmers but does not smoke for an evenly crispy skin.
Place salmon skin-side down first, press down gently with a spatula, then cook mostly on the skin side before flipping. Do not move the salmon once it's in the pan.
Opt for high-quality, fresh salmon with the skin on. Wild-caught often has a more robust flavor, but ensure it's fresh and has even thickness for uniform cooking.
Aim for an internal temperature of around 120-125°F for medium-rare. The fish will continue to cook after removal from heat.
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