Salmon is a popular fish that even self-proclaimed fish haters often enjoy, but there's much debate about whether it should be eaten with the skin on or not. A salmon’s skin actually holds much of its nutritional benefits, not to mention it's flavorful and delicious when properly crisped, and this is how to achieve a deliciously crunchy skin.

For the best crispy salmon skin, heat oil in a frying pan over medium-high heat and add the fish skin side down, pressing it with a spatula until it is flat. Cook for about 7 minutes, flip, and cook for another 1 ½ minutes before flipping it again and allowing the skin to cook for another minute, after which you should serve it immediately.

It also helps to pat your salmon completely dry with a paper towel before cooking, or even better, put it in the fridge skin-side-up for an hour to really dry it out. You can also score the fish by making parallel cuts of ¼ inches down the length of the filet and then crosswise, to let any seasonings you add soak into the meat.