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Crisp-Skinned Arctic Char

photo: Scott Phillips

Servings: 4

Arctic char’s silky texture is beautifully countered by skin crisped to perfection using this easy method. (You can cook salmon or trout fillets in this same manner.) Brightly flavored Smashed Potatoes and Peas with Lemon and Dill are a perfect accompaniment for the fish; if serving it with them, top the fish with a sprig of fresh dill, if you like.


  • 2 to 3 Tbs. olive oil
  • 4 5-oz. skin-on Arctic char fillets
  • Kosher salt and freshly ground black pepper
  • 4 lemon wedges, for serving

Nutritional Information

  • Calories (kcal) : 250
  • Fat Calories (kcal): 110
  • Fat (g): 12
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 5
  • Sodium (mg): 350
  • Carbohydrates (g): 1
  • Protein (g): 31


  • Heat the oil in a 12-inch cast-iron skillet or nonstick pan over medium-low heat. Season the fish well with salt and pepper. Cook, skin side down and undisturbed, for 7 minutes. The fillets will cook from the bottom up so that the flesh stays moist while the skin gets so crisp that it crackles; if the skin becomes crisp before the top of the fish finishes cooking (it should look just opaque), flip it over and cook very briefly to finish. Serve with a lemon wedge.


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Reviews (5 reviews)

  • breesok | 06/01/2020

    Super easy and perfect!!! I've always been intimidated by fish - expensive fish. I bought a nice, thick piece of Arctic char, and followed this couldn't-be-easier recipe. Stove temperature is key as I often get lazy and cook at too high temps. I was patient this time and kept it at medium... My only worry was knowing when it was done... At ten minutes it was still too pink on top (didn't want to turn it over), so I covered it... must have been at least 15 minutes before it looked done because of the thickness. Hubby was over the moon with the crispy skin. Definitely going into rotation. Thank you, Fine Cooking.

  • bklein62 | 04/11/2020

    Simple and perfect. Timing was right on. I used Meyer lemon instead of regular to better cut the little bit of fishiness.

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