In the finale of MasterChef: The Generations (2024) we saw Becca decide to start over with her salmon since the skin wasn't sufficiently crispy. The secret to getting a really crispy skin is to follow all of the points below:

• The skin must be completely dry. Pat it thoroughly with kitchen paper and if time allows, put it in the fridge for an hour, uncovered.

• After the skin is completely dried, rub it with oil (Olive Oil is ideal). This oil will help the salt and pepper adhere to the skin and add flavor. 

• In a skillet, or heavy frying pan, add plenty of oil. If you are skimpy with the oil, then the fish will burn instead of crisp. Once the oil is hot, put the salmon, skin side down, into the pan.

• Use something (your hand, or a potato masher) to press down on the fish for the first 20 seconds to keep the skin flat. Then cook for 7 minutes, still skin side down, then flip and cook for another 90 seconds.