Crispy Skin Salmon Tuscan Garlic Cream Skillet Step-by-step instructions

Before you start

Before you start, take the salmon out of the refrigerator and let it sit at room temperature for 15 to 20 minutes (but no longer than 30 minutes). This helps it cook more evenly. Pat the fillet thoroughly dry with paper towels. Grate the Parmesan cheese and set it aside.

Mince the garlic, halve the cherry tomatoes if they are large, and chop the sun-dried tomatoes. Have all your ingredients measured and ready to go, because the cooking moves quickly once you start. Place a large skillet over medium-high heat and let it get hot before adding the oil.

Instructions

Prep and Sear

1. 1Prep the Salmon and Cheese
   Pat the salmon fillet dry with paper towels. Using a sharp knife, score the skin in a diamond pattern, cutting about 1/4 inch deep. Cut the fillet in half crosswise to make two portions. Season both sides with kosher salt and black pepper. Grate the Parmigiano Reggiano on the large holes of a box grater into a small bowl. Set aside.
   Look for The skin is scored but not cut through; the cheese is fluffy and grated, not clumped.
   Tip Pat the salmon very dry before scoring. Dry skin sears crispier.

You'll have a beautifully scored salmon fillet, seasoned and ready. The cheese is grated into a fluffy pile. The skillet is hot, and the salmon is searing skin side down. You'll hear a satisfying sizzle. The skin is turning golden brown at the edges, and you can see the fat rendering.

The flesh is beginning to turn opaque from the bottom. The aroma is clean and savory, with a hint of the sea. The salmon is ready to flip when the skin is deeply browned and the flesh releases easily from the pan.

Build the Sauce

2. 2Sear the Salmon
   Heat the olive oil in a large skillet over medium-high heat until shimmering. Place the salmon fillets skin side down in the skillet. Press gently with a spatula for 10 seconds to ensure full contact. Cook without moving for 4 to 6 minutes, until the skin is deep golden and crispy. The flesh should turn opaque from the bottom up, but the top will still look raw. Flip the fillets and cook for 1 minute on the flesh side, then remove to a plate.
   Look for The skin is deeply browned and crisp; the flesh releases easily from the pan.
   Safe temperature 145°F (63°C) internal temperature (fish)
   Tip Do not move the salmon while searing. Let the skin develop a crust.

The butter is melting and the garlic is fragrant. The cherry tomatoes are softening and beginning to burst. The cream is simmering, and you've stirred in the Parmesan, which melts into a smooth, golden sauce. The spinach is wilting, turning bright green. The sauce is thickening and coating the back of a spoon. The kitchen smells rich and savory, with notes of garlic and tomato. The sauce is ready when it's creamy and slightly thickened, and the spinach is tender.

Finish and Serve

3. 3Make the Cream Sauce and Finish
   Lower the heat to medium. Add the butter to the skillet. Once melted, add the garlic and cook for 30 seconds until fragrant. Add the cherry tomatoes and cook for 2 minutes, until they begin to soften. Stir in the heavy cream, sun-dried tomatoes, and the grated Parmesan. Spoon the sauce over the salmon and let it heat through for 2 to 3 minutes, until the salmon reaches 145°F (63°C) at the thickest part.
   Look for The sauce is creamy and coats the back of a spoon; the spinach is wilted but still bright green.
   Safe temperature 145°F (63°C) internal temperature (fish)
   Tip Stir the sauce gently to avoid breaking the cream. If it thickens too much, add a splash of water or broth.

The salmon is back in the skillet, skin side up, and you're spooning the creamy sauce over the top. The sauce is coating the salmon and the greens. The salmon is heating through, and the flesh is turning opaque all the way through. The sauce is bubbling gently. The dish is ready when the salmon reaches 145°F (63°C) and the sauce is hot and bubbly. The presentation is stunning: golden skin, creamy sauce, and vibrant green spinach.

Common mistakes

One common mistake is overcrowding the pan. If the salmon fillets are too close together, they will steam instead of sear, and the skin won't get crispy. Use a large skillet and cook the salmon in batches if necessary. Another pitfall is moving the salmon too soon.

Let it cook undisturbed for at least 4 minutes; the skin will release easily when it's ready. Also, be careful not to overcook the salmon in the sauce. It only needs a few minutes to warm through; otherwise, it will become dry and tough. Finally, don't skip scoring the skin—it's key to achieving that crispy texture.

How to tell it’s done

The salmon is done when it flakes easily with a fork and the thickest part reaches 145°F (63°C) on an instant-read thermometer. Because the salmon is returned to the sauce for just a few minutes, it will finish cooking gently without drying out.

The skin should be shatteringly crisp, and the flesh should be opaque and moist. The sauce should be thick enough to coat the back of a spoon. If it's too thin, let it simmer for another minute or two. If it's too thick, add a splash of water or chicken broth to loosen it.

• Fish: 145°F (63°C) in the thickest part