My pan seared salmon recipe has a moist, flaky inside, super crispy skin, and irresistible lemon butter sauce. An easy ...

But when it comes to pan-seared salmon, there are also several other things you can do -- in addition to the parchment paper hack -- to guarantee crispy skin every time. Drier fish skin will crisp and ...

add a squeeze of lemon juice to pan and continue basting fish 1 minute more. To serve, set seared fillets in center of four plates. Arrange marinated cucumbers and beets around salmon. In a small ...

Leftover, cold rice is ideal for this sheet pan dinner (and for fried rice) because it’s drier than fresh rice, so browns and become crispy ... Sprinkle salmon evenly with pepper and 3/4 ...

Season each salmon fillet with salt and pepper and dust both sides with flour. Heat the olive oil in a large non-stick frying pan over a medium-high heat. Place the salmon skin-side down in the ...

Brush the salt mixture off the salmon and pat dry. Heat a frying pan or griddle over a high heat. Drizzle the olive oil over the salmon fillets and fry for 30 seconds on each side. Remove the ...

Season the salmon as desired. Spray a 12-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the salmon, skin-side up and cook for about 5 minutes or until it's ...

Sasha Maslov for The New York Times Searing salmon in a hot skillet is not only fast, but it also results in a crispy crust and a tender, flaky center.

Heat a large frying pan over medium-high heat, then add the salmon fillets, skin-side down. Add a fish weight to the fillets, or press each fillet down for 10 seconds, using a fish slice or large ...