Pat the salmon fillets dry with paper towels to remove excess moisture and season both sides with salt and pepper. Place the fillets on a plate, skin-side up.
1 lime lime
Heat the vegetable oil in a skillet over medium-high heat until shimmering. Carefully place the salmon fillets skin-side down into the hot oil, pressing lightly to ensure contact.
1 tbsp vegetable oil, 2 pieces salmon fillets
Cry out the fillets and cook skin-side down until the skin is golden brown and crispy, about 4-5 minutes. Use a fish spatula to gently flip the fillets once the skin releases easily and is crisp.
Reduce heat to medium and cook the salmon on the flesh side for another 2-3 minutes until the inside is opaque and flaky. Transfer to a plate and let rest briefly.
Meanwhile, prepare the spicy mayo by combining mayonnaise, chili paste, and freshly squeezed lime juice and zest in a small bowl. Mix until smooth.
2 tbsp mayonnaise, 1 tsp chili paste, 1 lime lime
Serve the crispy-skinned salmon topped with a generous spoonful of the spicy mayo. Optionally, garnish with extra lime wedges or herbs for presentation.
