Crispy-Skin Salmon Fillet (6 oz Skin-On) · skillet

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STAGE 1 / 2

Cook

9:00

Pull at internal temp

125°F–130°F (culinary medium pull) / 145°F (USDA FSIS safe fish minimum)

Doneness cue

Skin is rigid, blistered, and shatters when tapped with a fork edge; fillet turns opaque 3/4 of the way up the side during the initial press; flesh flakes gently along natural fat lines under mild thumb pressure.

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