Pan-Seared Arctic Char
Skin-on Arctic char fillets seared quickly in a hot pan for crisp skin and moist flesh.
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Servings
- 2
- Difficulty
- Easy
- Calories
- 300 kcal
Equipment
- •cast iron or heavy skillet
- •spatula
Nutrition
Per serving, approximate
- Calories
- 300 kcal
- fat
- 19 g
- carbs
- 1 g
- protein
- 28 g
- calories
- 300
Instructions
- 1
Pat fillets completely dry and season both sides with salt and pepper.
- 2
Heat oil in a heavy skillet over medium-high heat until shimmering.
- 3
Lay fillets skin-side down and press gently for the first 10 seconds so the skin stays flat.
- 4
Cook 3–4 minutes until the skin is golden and crisp.
- 5
Add butter, flip fillets, and cook another 1–2 minutes until just cooked through.
- 6
Serve immediately with a squeeze of lemon.
Chef's tips
A very hot, dry pan is the key to crisp skin; avoid crowding the pan or the fish will steam instead of sear.
Ingredient substitutions
- Arctic char → salmon or trout
Storage
Store cooked leftovers in the fridge for up to 2 days.
Reheating
Reheat gently in a skillet over low heat, skin-side down, to re-crisp slightly.
Common mistakes to avoid
- •Moving the fish too soon, which tears the skin
- •Using a cold pan, which causes sticking
Serving suggestions
Cooked Pan-Seared Arctic Char?
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