Ingredients:
- Two (2) 170g / 6 oz salmon fillets, skin-on
- 2 tablespoons (30 ml) extra virgin olive oil, or high-heat neutral oil
- 1 teaspoon (5g) fine sea salt
- 1/2 teaspoon freshly cracked black pepper
- 2 tablespoons (30g) unsalted butter, cut into cubes
- 2 large sprigs fresh thyme or rosemary
- 1 clove garlic, lightly smashed
- 1/2 lemon, cut into a wedge
Instructions:
- Pat the salmon fillets aggressively dry on all sides, paying special attention to the skin. Any residual moisture is the enemy of crispiness.
- Season the flesh and skin generously with sea salt and black pepper. Place the fillets, skin-side up, uncovered, on a plate lined with paper towels and chill in the refrigerator for 20–30 minutes to ensure the skin is bone dry.
- About 10 minutes before cooking, remove the salmon from the fridge and allow it to sit at room temperature.
- Place a heavy-bottomed pan over medium-high heat. Once hot, add the olive oil. The oil should shimmer but not smoke violently.
- Carefully place the salmon fillets skin-side down into the hot oil. Ensure there is enough space between the fillets.
- Immediately press down gently but firmly on each fillet with the back of your fish spatula for the first 30 seconds to prevent the skin from curling up.
- Reduce the heat to medium-low. Allow the salmon to cook 90% of the way through on the skin side (about 4–6 minutes). Stop cooking when only the top quarter remains raw.
- When the salmon is nearly cooked, add the butter cubes, smashed garlic, and herb sprigs to the pan alongside the fish. The butter should begin to melt and foam.
- Tilt the pan slightly and use a spoon to scoop the foaming brown butter mixture over the exposed flesh of the salmon repeatedly (basting) for about 1 minute.
- Flip the fillets briefly (no more than 30–60 seconds) onto the flesh side just to kiss the heat and set the glaze.
- Immediately remove the salmon from the pan. Squeeze the lemon wedge directly over the fish while it rests. Allow to rest for 3 minutes before serving.