You may be overcooking. I wouldn't flip it twice. If cooking in a pan I usually cook it skin side down, sometimes I'll flip it over, other times I won't flip but instead put on a lid for a couple of minutes so it cooks through and flakes with a push of a fork.
But I'd never do two flips as it would overcook.

SharonCb

I do an entire side with skin on in the oven (or on the grill, wrapped in foil).

I just sprinkle with lemon pepper and bake at 400F for about 15 minutes (depending on thickness).

The leftovers make great sandwiches, spread, or another meal!

My local grocery has is for $3.99/lb. right now. I need to pick up some more for the freezer!

Deanna

I would simply season the top, place it on a foil covered cookie sheet and put it into a preheated 425 oven for 10 minutes per half inch of thickness of the fliiet.
Salmon shouldn't be "crunchy" unless its' breaded and deep fried....which I have never seen.
Linda C

Thank you :) Maybe crusted would be the right word? I do like salmon in the oven as well, I was trying to avoid it though. Heats up the kitchen too much and we are trying not to run the AC.

I did end up sprinkling the salmon with cajun seasoning and pan cooking it with olive oil. On the side I cooked some spaghetti. In yet another pan, I steamed chopped up asparagus and then sauteed some garlic in butter and oil. Mixed in some parsley, oregano and basil, then mixed in some diced tomatoes, the asparagus, and the pasta. Topped with the cajun salmon. Turned out really well, but my toddler is still sitting at the table. An on going battle lately!!! Christy :)

Maybe the cajun seasoning doesn't appeal to the toddler.

Jim

More like, dinner in general doesn't appeal to the toddler :) Christy

Coat pan with Canola oil and put in oven to heat up (about 400f) Rub both side of fish with seasonings and salt and pepper...place skin side down - cook until its done to your taste but don't over cook or it will be dry. I sometimes put on the broiler but this is not needed. The skin side will be crunchy and full of flavor. -maria

A few things my grandchildren LOVE for me to cook:

Salmon Teriyaki (yep)

Chicken French

Macaroni and Cheese (home style)

Coconut Shrimp

Oops. Sorry. Wandered off topic.

I put a little EVOO in the bottom of a pan, add a dab of butter, slice an onion and lay across the bottom of the pan, lay the salmon on top of that, cover and cook on about medium until the salmon is done.
Serve with grilled asparagus with Hollandaise Sauce.

Hollandaise Sauce

2 egg yolks
2 tablespoons water
1 tablespoon fresh lemon juice
1/3 cup cold butter cut into 8 pieces (no substitutions)
1/4 teaspoon salt
1/8 teaspoon paprika
pinch ground red pepper

Whisk egg yolks, water and lemon juice in small sauce pan. Cook over low heat, whisking constantly, until bubbles form around edge of pan. Whisk butter in one piece at a time until completely incorporated. Remove from heat and stir in salt, paprika and ground red pepper.

Lindac, I've had breaded and deep fried salmon at Ivar's Seafood Bars in the PNW. It was crunchy on the outside, moist on the inside...absolutely wonderful! JMO, of course.

I eat salmon at least twice a week during summer. I always grill it. We have a gas grill. I spray the grill with Pam or rub it with olive oil and cook it skin side down. Just like cooking a hamburger, you don't want to turn the fish until it really seers, if you turn it too early you lose the crust.
I prefer my salmon with my citrus teriyaki sauce. Always with a side of grilled asparagus! YUM! You can use a cast iron grill pan, too.

Since you were worried about the fish drying out, you definitely don't want to cook the fish at 10 minutes per 1/2 inch. The rule of thumb is 10 minutes per inch. At 10 minutes per 1/2 inch you'd be cooking the fish twice as long as needed. Dried out for sure.

Good luck!

Silly

Ooh, I have a cast iron grill pan!! What is your citrus teriyaki sauce? Sounds delicious :) Christy

The favorite dinner of my 8 year old DS is salmon teriyaki broiled on the cast iron grill pan. He loves the sweet taste of the salmon after it's been in the teriyaki marinade.

I whisk together:

1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water (you could sub. orange juice)
1/4 cup vegetable oil

Season salmon fillets with lemon pepper, place in marinade and refrigerate for 2 hours. Preheat the cast iron skillet under the broiler. Put fish on skillet and put directly under the broiler. Broil each side 4-6 minutes, till cooked through.

No crust, but this is my favourite salmon recipe.

Home Cookin Chapter: Recipes From Thibeault's Table

Salmon With Julienne Vegetables
===============================
Salmon Filets or steaks

Adapted from: Umberto Menghi 1978

1 large carrot
1 stalk of celery
1 lemon
2 cloves garlic
1 large shallot
parsley
white wine
chicken broth (Optional instead of white wine
Olive oil
. Place salmon filets in a shallow oven proof dish.

Julienne carrots, celery, lemon zest,

chop parsley,
mince garlic
chop shallots

Mix together and spread over top of the salmon.

Pour a little white wine,or chicken broth over the salmon and a squeeze
of lemon juice.

Drizzle with olive oil.

Sprinkle with salt and Pepper

Butter a piece of foil and place loosely on top of fish. Do not seal.

Bake in a 400° to 450° oven for approximately 10 to 20 minutes,
depending on the thickness of salmon.

To serve. Place a piece of salmon on plate keeping some of the julienne
vegetables on top.

plated

If I have a large enough piece of salmon, I will make a pocket in it and stuff with crab meat and cream cheese, bake it, then top with a Beurre Blanc Sauce. It's so good!

I haven't been fishing yet this season. Maybe soon.

Lynn

I tried ann_t's recipe tonight, pretty much the same but left out the celery and added sliced mushrooms. Boy oh boy, was it delicious! The shallots and white wine made quite a difference from the way I usually prepare salmon.

The side dish was diced yellow summer squash and sliced Sweet Vidalia onion sauteed in grape seed oil with a little chopped parsley added near the end, served over brown rice.

Every scrap is gone and we are still licking our chops -- thanks, Ann!

Ann, your art in both cooking and photography is just superb. It inspires me to aim higher.

Jim

I never cook salmon in a skillet - but then I don't like it crusty. If I bake it in an oven, I add lemon juice, minced dill, black or white pepper, capers, and dot the top with butter (skin side down). I cover it with foil and bake until done - generally about 15 minutes at 350°, depending on thickness.

Usually I grill salmon, preferably outside over charcoal. I always put the salmon skin side UP at first and flip only once. I season with olive oil, white pepper, and dill (no salt). I find that salt detracts from the flavor of salmon, and I serve it with lemon, which takes the place of salt. Or I serve it with tartar sauce, which has salt from the dill pickles in it.

If I'm grilling inside (instead of over charcoal), I sometimes make it teriyaki style, with a marinade of soy sauce, lime juice, ginger, garlic, and black vinegar. I don't add anything sweet, and so it's probably not a true teriyaki, but I think the fish is sweet enough. Sometimes I add a bit of hot sesame oil, but a little goes a long way, and the sesame can easily overpower the salmon flavor.

Lars

Petaloid, I'm glad you tried that recipe and liked it. I really like your mushroom addition. I'm thinking that the mushrooms would be great with fresh halibut cooked this way too.

Jim, thank you for your kind words.

Ann

I freq do Salmon very much like ann_t, though my presentation isn't nearly as attractive.

My favorite way to prepare salmon is the simple Japanese technique called Shioyaki, which means salt broiling.

The first step is to salt the fish with kosher salt. If it is skin on (especially with small whole fish such as trout or mackeral) salt heavily for a half hour, then brush off the excess. If it is a steak or fillet, as with most salmon, salt lightly, about the amount you normally use for seasoning or very slightly more, and wait for a half hour. Blot the salty moisture from the fish with a paper towel. If it is a fillet with exposed flesh as well as skin, well you figure it out.

Use the time while the salt is working to prepare some rice and a simple accompaniment (I like something green). Grill the fish, preferably over charcoal.

The salting process firms up the fish and removes moisture from the fatty layer under the skin. It's like the first step in preparing fish for smoking. The effect is most emphatic with whole fish, but it is good with any cut of fatty fish.

Jim