Ingredients:

  • Four 6 oz (170g) skin-on salmon fillets
  • 1 Tbsp flaky sea salt
  • 1 tsp freshly ground black pepper
  • 2 Tbsp high-heat neutral oil (Rapeseed, Canola, or Grapeseed)
  • 4 Tbsp unsalted butter, cut into 4 pieces
  • 4 fresh thyme sprigs (or 1 large sprig of Rosemary)
  • 2 garlic cloves, lightly smashed, skin removed
  • 1/2 medium fresh lemon, juiced

Instructions:

  1. Pat and Dry: Thoroughly pat the salmon fillets dry on all sides using kitchen paper. Any moisture is the enemy of crispy skin.
  2. Season Heavily: Season the flesh side (top) lightly with salt and pepper. Season the skin side heavily with salt only.
  3. Prepare Aromatics: Smash the garlic cloves and gather the thyme/rosemary sprigs. Have the butter and lemon half ready.
  4. Heat the Oil: Place a heavy-bottomed skillet over medium-high heat. Add the neutral oil. Heat until the oil is shimmering and just starting to lightly smoke (the pan should be ripping hot).
  5. Place the Salmon: Carefully place the salmon fillets into the hot pan, skin-side down. Press down lightly on the thickest part of the fillet with a spatula for the first 15 seconds to ensure the skin makes full contact with the pan.
  6. Sear Undisturbed: Reduce the heat to medium. Cook for 4 to 5 minutes without touching the fillets. The skin should become deep golden-brown and the colour of the fish should start to climb about two-thirds of the way up the side.
  7. Add Butter and Aromatics: Flip the salmon using a thin fish spatula. Immediately drop the butter, garlic, and thyme into the pan next to the fillets.
  8. Brown the Butter: Allow the butter to melt and bubble. As it foams, tilt the pan slightly and use a spoon to continuously scoop the foaming brown butter mixture over the flesh of the salmon (the basting stage).
  9. Finish Cooking: Continue basting for 1–2 minutes until the salmon is cooked to your liking (internal temperature 135°F / 57°C for medium).
  10. Deglaze and Remove: Turn off the heat. Squeeze the juice from the half lemon directly into the pan juices, swirling quickly to emulsify the sauce.
  11. Rest: Remove the salmon immediately to a wire rack or plate, ensuring the crispy skin remains facing up. Allow the salmon to rest for 5 minutes before serving.