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Though I listen to Mary Berry\u2019s advice<\/a> when it comes to keeping salmon moist (the former Great British Bake-Off<\/a> host crowds the fish<\/a> in a pan to trap moisture), I have to admit, it leaves me wanting more. <\/p>\n<\/div>\n I crave a crispy, crunchy, seared salmon skin, too. And if a peek at Reddit\u2019s r\/AskCulinary<\/a> forum, where we mere plebs can ask chefs how they cook their perfect meals, is anything to go by, I\u2019m not alone.<\/p>\n<\/div>\n Writing to the group, site user u\/kellyinacherrytree<\/a> wrote: \u201cEvery time I try to pan-sear salmon at home, the skin either sticks to the pan or comes out soggy.<\/p>\n<\/div>\n \u201cI\u2019ve tried using nonstick and stainless pans, patting the fish dry, and getting the pan hot, but I just can\u2019t seem to get that golden, super crispy skin like they do at restaurants,\u201d they continued. <\/p>\n<\/div>\n So, how do the experts do it?<\/p>\n<\/div>\n The most-upvoted response to the user\u2019s question was culinary consultant J. Kenji L\u00f3pez-Alt<\/a>\u2019s advice to Serious Eats<\/a>. <\/p>\n<\/div>\n Writing for the publication, he said that heating the pan, using a thin layer of oil and waiting until it shimmers can help.<\/p>\n<\/div>\n So, too, can patting the salmon skin dry and seasoning it before frying (user stringy-cheese42<\/a> advised \u201cdry brining\u201d your fish before cooking if possible by salting it and letting it rest overnight).<\/p>\n<\/div>\n \u201cDry bringing\u201d dries out the skin and gets rid of albumin<\/a>, the slimy white substance that gathers on cooked salmon, The New York Times <\/a>writes. <\/p>\n<\/div>\n Wait patiently for the salmon to properly sear on its skin side, which you should press into the base of the hot pan as you cook; a quick kiss of heat on the non-skin side should be enough to finish<\/a> off your fish. <\/p>\n<\/div>\nThe technique starts before you begin cooking <\/strong><\/h2>\n<\/p>\n