What kind of skillet is best for blackened salmon?

My cast iron skillet is my go-to for many recipes, including this blackened salmon! It's fantastic for crispy skin, not only for salmon but for crispy skillet chicken thighs , too!

What cooking method gets the best crispy skin salmon?

As detailed in the recipe, starting the salmon skin side down in a cold skillet works very well for crispy salmon skin. You simply won't get the same results in the oven or with an air fryer.

What mistakes do people make when cooking salmon for crispy skin?

If your salmon isn't as crisped as you'd like, two common mistakes include not setting the heat high enough or flipping the salmon too early. Set the heat to medium-high when cooking the salmon fillets and make sure you don't disturb them for at least 5 minutes. If you flip them too early, the skin won't have a chance to crisp.

Blackened Crispy Skin Salmon (High Protein)

Name: Blackened Crispy Skin Salmon
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 1 1/2 teaspoon chili powder; 1/2 teaspoon paprika; 1/2 teaspoon pepper; 1 teaspoon salt; 2 6-ounce salmon fillets; 1 teaspoon olive oil

Description

Starting the salmon in a cold skillet makes for super-crispy skin that complements the simple blackened seasoning well! This super fast high protein dinner idea is complete with sautéed or roasted vegetables. See the notes for a quick dill sauce you can pair with the salmon.

Ingredients

Units Scale

1 1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon pepper
1 teaspoon salt
2 6-ounce salmon fillets
1 teaspoon olive oil

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Instructions

Prepare spice blend. Combine chili powder, paprika, pepper, and salt in a small bowl. Stir to combine.
Season and cook salmon. Pat salmon dry with paper towels. Brush the skin side of the salmon with olive oil and season flesh side generously with chili spice mixture. Arrange fillets skin side down in a cold large cast iron skillet. Drizzle any remaining olive oil into the skillet. Place the skillet over medium-high heat and cook salmon, undisturbed, for 5-6 minutes, until skin is crisp and deeply browned and flesh is opaque halfway up sides.
Flip and finish. Carefully flip the fillets over (the skin should release fairly easily after it has crisped), cooking an additional 4 minutes or until opaque throughout. Serve immediately.

Notes

High protein dill sauce: I made a quick dill sauce of 1/2 cup Greek yogurt, 1/2 teaspoon dried dill, 1/4 teaspoon garlic powder, and 1 teaspoon dried chives to pair with the salmon.
Use a cold skillet. Starting the salmon in a cold skillet allows the skin to get ultra crispy without overcooking the salmon. That said, if you prefer to preheat the skillet, the cook time is more or less the same. Just start skin side down!