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The original was posted on /r/askculinary by /u/millenialbb on 2023-09-18 23:38:52.

This is driving me nuts so here I am asking Reddit…I’ve read so many things about the importance of searing salmon (stovetop) skin side down first since the skin protects it from overcooking. And yet, so many recipes online (including from Food Network) direct you to put the fish into the pan flesh side down/skin side up first. I would love to achieve a crispy “crust” on the flesh side without over cooking, but I don’t want soggy salmon skin either. Any advice on how to achieve both a crispy skin and crusted flesh without overcooking?