Ingredients:

  • Two salmon fillets (skin on, about 6 oz / 170g each)
  • teaspoon Kosher Salt
  • /2 teaspoon Freshly Ground Black Pepper
  • tablespoon High Smoke Point Oil (e.g., Canola or Grapeseed)
  • tablespoons Unsalted Butter
  • large Garlic Cloves, lightly smashed
  • sprigs Fresh Thyme
  • small sprig Fresh Rosemary
  • /2 Lemon, for squeezing

Instructions:

  1. Thoroughly pat salmon fillets completely dry with paper towels, especially the skin side. Score the skin lightly if very thick, being careful not to cut into the flesh too deeply. Season generously on both sides with salt and pepper.
  2. Place the skillet over medium-high heat. Add the high smoke point oil and allow it to shimmer (just before it smokes).
  3. Gently place the salmon fillets skin-side down into the hot pan. Press down firmly on the top of the fillets for about 10–15 seconds with the spatula to ensure full contact with the pan surface.
  4. Cook undisturbed on the skin side for 4–6 minutes. The skin should turn deep golden brown and crispy, and you should see the colour of the flesh change about two-thirds of the way up the side of the fillet.
  5. Flip the salmon gently. Immediately add the butter, smashed garlic, thyme, and rosemary to the pan. Once the butter melts and foams, tilt the pan slightly and use a spoon to continuously baste the melted, flavourful butter over the top (flesh side) of the salmon for 1–2 minutes.
  6. Cook until the salmon is cooked through to your liking. Squeeze the half lemon over the fish right before removing.
  7. Transfer the salmon immediately to a warm plate, skin-side up, and let it rest for 2–3 minutes before serving.