From the Kitchen: How to Get Crispy Skin on Any Fish

Makes 1 fillet10 minutes
It's hard to replicate that crispy, salty skin seafood restaurants so elegantly master in their dishes. But we think this technique gets pretty close. All you need is oil, a bit of salt, and patience–flip the fish too soon, and you lose crisp potential!


1 fillet salmon or cod



Squeeze of lemon

Step 1

Salt the skin side of the fish liberally and lightly salt the flesh as well. Add a glug of oil to a heavy bottomed pan and warm over high heat. When the oil is smoking hot, add the fish skin side down and fry for about 4 minutes—until the skin is crispy and golden brown. Carefully flip the fish using a fish spatula and cook for 1 minute more, skin side up.

Step 2

Serve skin side up with a squeeze of lemon!