Pat the salmon fillets dry thoroughly with paper towels to remove excess moisture, which helps achieve a crisp skin. Lightly score the skin with 2-3 shallow cuts to prevent curling.
Generously season the skin side of each fillet with salt, pressing it into the flesh, and let sit for 5 minutes. This draws out moisture and enhances crispness.
Heat a pan over medium-high heat until shimmering, about 2 minutes. Add the high-smoke-point oil and swirl to coat evenly. The oil should ripple and shimmer.
Carefully place the salmon fillets skin-side down in the hot pan, pressing lightly with a spatula for 10 seconds to ensure contact and start the crackling process.
Cook without moving for about 4-5 minutes, allowing the skin to turn a deep golden brown and crackle. You’ll hear a satisfying sizzle and see the skin’s color deepen.
Use tongs or a spatula to carefully flip the fillet, then cook for an additional 2-3 minutes until the flesh is opaque about three-quarters through and flakes easily.
Remove the salmon from the pan and rest on a plate for 2 minutes. This allows the juices to settle and the skin to firm up, maintaining its crispiness.
Squeeze fresh lemon over the top and sprinkle with chopped herbs and freshly ground black pepper for a bright, flavorful finish.
Serve immediately, with the crispy skin facing up to enjoy the satisfying crackle with each bite.
