I personally like my salmon a little crispy, especially the skin. Yes, I like the skin. There’s a few tricks you can use when cooking your salmon on the stove top. From slicing to doneness, here’s how to cook your salmon quickly and perfectly.
How to cook salmon quickly and perfectly: Pinch and slice the salmon, about 1/2″ deep, skin side up. This helps produce evenly cooked fish.
Continue to slice the salmon about 1/2″ deep (depending on thickness of the fish) and about 1/2″ apart.
Add salt and pepper (and optional oil) between the cut layers.
Add butter to a hot pan and melt. Add the fish, skin side down and don’t touch it! Leaving it to cook will produce the crispy, delicious skin. Flip only when the fish is cooked about 3/4 of the way up by looking at the sides to check doneness.