Crispy Skin Salmon with Lemon-Dill Butter

Name: Crispy Skin Salmon with Lemon-Dill Butter
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 2 salmon fillets (about 6 oz each, skin on); 1 tbsp olive oil or avocado oil; Salt and freshly ground black pepper (to taste); Lemon wedges (for serving); 2 tbsp unsalted butter (softened); 1 tsp lemon juice; 1 tsp fresh dill (chopped (or ¼ tsp dried dill)); ½ clove garlic (finely minced)

There’s something oddly satisfying about cooking salmon with perfectly crackling skin — that first sizzle when it hits the pan, the golden crust forming as the kitchen fills with a buttery aroma. I used to think getting that restaurant-style crispness required special tricks, but it’s really about patience and a dry fillet.

Two crispy skin salmon fillets on green salad, with table accents like a cloth, salt/pepper shakers, and a bowl of lettuce in the background.

Why did my salmon skin stick to the pan?

This happens when the pan isn’t hot enough or the skin isn’t fully dry. The fish should sizzle instantly when it touches the oil. If it doesn’t, the skin will absorb oil and stick. Make sure to heat the pan properly and resist the urge to move the salmon too soon — it will release naturally when ready.

Should I cook salmon with or without the skin?

Always keep the skin on if you want that crisp texture and juicy interior. The skin acts like a natural barrier, keeping the delicate flesh from overcooking. Even if you prefer not to eat it, cook with the skin and peel it off later — it’s worth it for the texture alone.

Can I make this in the oven instead of on the stovetop?

Yes, but you’ll need to start it on the stovetop to crisp the skin first. Sear skin-side down for a few minutes, then transfer the pan to a 425°F (220°C) oven for about 5 minutes. The oven finish helps cook the inside evenly without overbrowning the skin.

How do I know when the salmon is cooked through?

The best sign is visual: the color changes from translucent orange to opaque pink. The edges should flake easily with a fork, but the center should still look slightly glossy. For precision, aim for 125°F (52°C) internal temperature for medium doneness — that’s the sweet spot where it’s still juicy.

Can I use frozen salmon fillets?

Yes, but thaw them completely first and pat very dry before cooking. Frozen fillets release moisture as they thaw, and any excess water prevents crisping. I usually thaw them overnight in the fridge, uncovered, so the surface dries slightly.

Two crispy skin salmon fillets on a bed of green salad, on a white plate.

Crispy Skin Salmon with Lemon-Dill Butter

Print Recipe

Prep Time 5

Cook Time 10

Total Time 15

Servings: 2 people

Course: Main Course

Ingredients Method Notes

Ingredients

For the Salmon

2 salmon fillets about 6 oz each, skin on
1 tbsp olive oil or avocado oil
Salt and freshly ground black pepper to taste
Lemon wedges for serving

For Lemon-Dill Butter (Optional but Wonderful)

2 tbsp unsalted butter softened
1 tsp lemon juice
1 tsp fresh dill chopped (or ¼ tsp dried dill)
½ clove garlic finely minced

Method

Prepare the salmon

Pat fillets completely dry with paper towels — moisture prevents crisping.Season both sides lightly with salt and pepper.

Make the lemon-dill butter

In a small bowl, mix softened butter, lemon juice, dill, and garlic.Set aside (you can refrigerate it while cooking).

Preheat the pan

Heat a stainless steel or cast-iron skillet over medium-high heat for 2 minutes. Add oil and swirl to coat evenly.When the oil shimmers, it’s ready.

Sear the salmon (skin-side down)

Lay the salmon gently, skin-side down.Press the fillet flat with a spatula for the first 15–20 seconds to prevent curling.Cook undisturbed for 5–7 minutes, until the skin turns golden and crisp.

Flip and finish

Flip carefully using a fish spatula. Cook for another 1–2 minutes, just until the flesh becomes opaque and flakes easily.

Add the butter

Remove the salmon from heat and top each fillet with a small spoonful of lemon-dill butter. Let it melt slightly before serving.

Serve immediately

Plate the salmon with your favorite side — roasted potatoes, steamed greens, or a light salad.

Notes

Drying the skin is everything: Even a few drops of moisture can ruin the crisping process. I usually pat once, wait 30 seconds, then pat again.

Pan type matters: Cast iron gives the best crust, but stainless steel works beautifully once you get the heat right. Avoid nonstick pans for ultra-crispy results — they trap steam.

Oil temperature: The oil should shimmer but not smoke. If it starts smoking before you add the salmon, reduce the heat slightly and wait 30 seconds.

Don’t flip early: Salmon naturally releases when the skin has crisped enough. If it’s still sticking, wait another 30 seconds instead of forcing it.

Butter variation: Try adding a pinch of chili flakes or a teaspoon of capers to the lemon-dill butter for an extra layer of flavor.

Leftovers: Store in the fridge for up to 2 days. Reheat gently in a dry pan over medium heat, skin-side down, to revive the crispness.