Having crispy salmon skin is one of the hallmarks of well-cooked salmon. When the skin is crispy, it adds great texture and flavor to the fish. However, sometimes the salmon skin can turn out disappointingly soft and soggy instead of deliciously crispy. There are a few key reasons why your salmon skin may not be getting crispy and some easy ways to help fix it.
Not Enough Oil
One of the most common reasons for soft salmon skin is simply not using enough oil. Salmon skin needs ample contact with oil in order to get crispy and browned. Without enough oil, the skin will steam rather than fry and will remain limp and soft.
Make sure you are using at least a tablespoon or two of a high heat oil like canola, vegetable, avocado or grapeseed oil. Rub the oil evenly over the skin before cooking. You can also drizzle a bit more oil over the skin about halfway through cooking to help it continue crisping up.
Skin Not Dry
Moisture is the enemy of crispy skin. If the salmon skin has any moisture on it, that moisture will turn to steam during cooking which will prevent the skin from crisping properly. Pat the salmon skin extremely dry before cooking. Make sure there are no water droplets or moisture remaining on the surface.
You can also place the salmon on a baking rack skin side up and let it air dry uncovered in the fridge for at least an hour before cooking. The dry air of the fridge will help dehydrate the skin, pulling out excess surface moisture.
Not Hot Enough Temperature
If the pan, oven or grill is not hot enough, the salmon skin will simmer rather than fry. This will lead to soft, rubbery skin. Make sure you are cooking the salmon at a high enough temperature to quickly render the fat and crisp the skin.
For pan frying, use a heavy skillet or frying pan heated over medium-high to high heat until very hot. For oven cooking, preheat your oven to at least 400°F. If grilling, make sure your grill is hot and oiled before adding the salmon skin side down.
Skin Sticking to Surface
If the salmon skin is sticking to the pan, oven rack or grill grates as it cooks, it is much more likely to remain pale and soft. Prevent sticking by making sure the cooking surface is well oiled before adding the fish. You can also line a baking sheet with parchment paper or foil to prevent oven sticking.
Use a thin, sturdy spatula to gently loosen the skin after a minute or two of cooking. This will allow steam to escape and the entire surface of the skin to fry and crisp up evenly.
Conclusion
Getting deliciously crispy salmon skin just takes a little prep and attention. Make sure the skin is dried thoroughly, oiled generously, seared or cooked at high heat, and monitor it during cooking to prevent sticking or steaming. With these simple tricks, you can achieve the texturally amazing, flavorsome salmon skin you crave.