Hi Holly,
No bother at all! Do it this way for best results. Start by searing the salmon with the flesh side (top) down first. This initial sear is crucial for creating a nice crust and locking in flavors. Then, flip it to sear the skin side. The skin side usually requires less time to cook, but it should be enough to get the skin crispy, especially if the pan is at the right temperature. Make sure the pan is hot before adding the salmon to ensure a good sear and crispiness on the skin. Happy cooking!

Hate to bother u again but just to b clear, the initial sear should be with the top of the salmon side down first then the skin side only couple more minutes?. Is that enough to get the skin crispy?

Hi Holly!
I did leave it on. It is a matter of personal preference.

If you enjoy the skin’s texture and flavor, you can certainly leave it on. It can add a nice crispiness, especially if it’s seared well. On the other hand, if you prefer a smoother texture or don’t enjoy the taste of the skin, you can easily remove it after cooking. The skin should peel away quite easily once the salmon is cooked.

That’s wonderful. I love hearing how you adjusted the recipe to what you have. Thanks so much for stopping by.