Why does my pan-seared fish skin get rubbery instead of crispy?

"Why does my pan-seared fish skin get rubbery instead of crispy?"

Rubbery skin is moisture plus movement. I cook a lot of salmon at home here in Calgary, and those are the only two things I ever have to fix.

Wet skin steams instead of searing, so pat it bone dry with a paper towel before the pan, and mean it. Then get the oil hot, lay the fillet in skin side down, and press it flat with a spatula for the first 20 seconds so the whole skin makes contact instead of curling up at the edges.

After that, hands off. Leave it alone until the skin releases on its own, because if you pry at it early it tears and sticks. One brief flip at the very end finishes the flesh side, and the skin stays crackly.

Asked on r/AskCulinary

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