Crispy Skin Salmon with Creamy Dijon Sauce (best method!)
Our go-to method for achieving deliciously crispy skinned salmon fillets right on the stovetop. Give those restaurant chefs a run for their money with this easy, foolproof method and delicious easy pan sauce.
- Yield: Serves 4
Ingredients
Scale
- 4 skin-on salmon fillets (any size)
- Olive oil for cooking (amount varies depending on pan size)
- Salt and pepper to taste
- 2 tablespoons chicken or vegetable stock concentrate
- 2 tablespoons Dijon mustard
- 1/4 cup sour cream
- Serving suggestions: Perfect crispy roasted potato wedges and/or simply sautéed zucchini
Instructions
- Add enough oil to a large nonstick skillet (over med-heat) to just cover the entire surface. Â
- Pat the salmon totally dry with a paper towel or something comparable, ensuring it is moisture-free (as best you can). Season each fillet liberally with salt and pepper on both sides. When the oil shimmers, place the salmon filets skin-side down in the pan and leave them alone to cook undisturbed for 6 to 7 minutes, or until the skin is deeply golden brown and crispy.Â
- Carefully flip and cook the fish for another 1.5 to 2 minutes, depending on the size and thickness of your fish. Just don’t overdo it! You want the flesh just cooked through, as it will continue to cook a bit after you’ve taken it off of the heat. Transfer the salmon to a plate for now, and drain all but about 2 tablespoons of the oil/drippings.Â
- Reduce the heat to medium-low/medium and add the stock concentrate to the pan. Add ½ cup water, and the Dijon and let the sauce simmer and thicken for 2 to 3 minutes. Season lightly with salt and pepper. Turn off the heat, add the sour cream and butter and serve under/alongside the crispy skin salmon. (Want more sauce? Just add more of each ingredient until you have as much as you like.)
Notes
I recommend a splatter screen when cooking almost anything on the stovetop that involves sizzling and oil and … you get it. This is the one I use.Â