Ingredients:

  • 2 center-cut salmon fillets (approx. 6 oz / 170g each), skin-on
  • 1 tbsp neutral oil (Avocado, Grapeseed, or Canola)
  • 1 tsp kosher salt
  • 0.5 tsp freshly cracked black pepper
  • 1 tbsp unsalted butter
  • 2 cloves garlic, smashed
  • 1 sprig fresh thyme or rosemary
  • 0.5 lemon, sliced into wedges

Instructions:

  1. Remove the salmon from the refrigerator 15 minutes before cooking to temper. Use paper towels to pat the fillets bone-dry on all sides, especially the skin. Season the skin side with salt immediately before cooking.
  2. Heat a heavy-bottomed skillet over medium-high heat. Add oil. Once shimmering, place salmon fillets skin-side down. Press firmly with a spatula for 30-60 seconds to prevent curling. Reduce heat to medium.
  3. Cook skin-side down for 6–7 minutes until the skin is golden and flesh is opaque two-thirds up the side. Flip gently. Add butter, garlic, and herbs. Sear flesh side for 1–2 minutes while basting the skin with hot butter.
  4. Remove salmon from the pan and place on a wire rack skin-side up. Allow to rest for 3 minutes before serving to maintain skin crispness.