How to Cook Salmon Belly Perfectly Every Time
Tender, melt-in-your-mouth salmon belly, pan-seared to crispy perfection. A quick and flavorful weeknight indulgence!
Equipment
- Tongs or spatula
- Cast iron skillet (preferred) or non-stick pan
Ingredients
- Salmon Belly 1 piece Skin-on, about 6 oz
- Sea Salt To taste Freshly ground
- Black Pepper To taste Freshly ground
- Olive Oil 1 tbsp Extra virgin
- Lemon 1 slice For serving optional
- Fresh Dill 1 sprig For garnish optional
Instructions
- Prepare the Salmon
- Pat the salmon belly dry with paper towels. This is crucial for achieving a crispy skin.
- Season Generously
- Season both sides of the salmon belly with salt and pepper. Don't be shy!
- Heat the Pan
- Make the olive oil warm in a cast iron pan on medium-high heat until you see it shine.
- Sear the Skin
- Put the salmon belly in the hot pan with the skin facing down. Gently press down on it with a spatula to make sure it touches the pan evenly.
- Cook to Perfection
- Cook for 6-8 minutes, or until the skin is golden brown and crispy.
- Flip and Finish
- Turn the salmon belly over and cook for 2-3 more minutes. The fish is ready when it is cooked all the way and comes apart easily when you use a fork.
- Rest
- Remove the salmon belly from the pan and let it rest for a minute or two before serving.
