I eat salmon several times a week, and Chuckwagon Cookie's Pan Seared Crispy Skin Salmon is my favorite recipe for salmon! As your note mentioned, I made my own Citrus Spice Mix using 1 teaspoon of sea salt and ½ teaspoon each of lemon pepper, dried orange peel, dried dill, garlic powder, and onion powder. Marinating the salmon for the recommended four hours in the refrigerator, infused the flavors of the Cajun seasoning and Citrus Spice Mix throughout the entire fillet. I increased the amount of lemon juice to one tablespoon and doubled the garlic and grape tomatoes. After two and a half minutes of stovetop searing, I only needed to roast my one-inch thick fillet of salmon for four and a half minutes in a 425F degree oven to finish it to perfection. Because a cast iron skillet is best way to sear a crispy outer crust on any cut of meat, it crisped the salmon's skin beautifully without overcooking its tender flesh. The grape tomatoes, shallots and garlic that dropped into the hot oil on the sides of the pan caramelized to be crisp and sweet. Thank you, ChuckWagonCookie, for a delicious recipe and no fail method to achieve crispy skin on salmon!
Daughter made and I was like: Look at me. Look me in the eye. Do you really believe I am leaving here without eating at least a bite this? Because I'm not.