Ultra-crisp-skinned pan-roasted fish fillets from The Food Lab: Better Home Cooking Through Science (page 380) by J. Kenji López-Alt

  • fish fillets

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Basil-caper relish; Cherry tomato-shallot relish; Dill-lemon crème fraîche; Basic tartar sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jen_psw6bm on April 07, 2026

    It was a good technique but flawed to an extent. You had to cook it too long on one side to reach 120°. Gordon Ramsay’s salmon method is much juicier.

  • briesposito on January 08, 2023

    I use this method every time and it always works perfectly. I use an All-Clad stainless fry pan. My favorite way to make salmon.

  • rionafaith on December 03, 2020

    Simple but great technique. My salmon fillets turned out perfectly.

  • Dannausc on May 21, 2018

    I used a cast iron skilllet and had trouble getting the skin to crisp.

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