Ingredients:

  • 4 (6-oz) salmon fillets, skin-on
  • 1 tbsp neutral oil (grapeseed or avocado oil)
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 4 tbsp unsalted butter
  • 15 fresh sage leaves
  • 2 cloves garlic, smashed
  • 1/2 lemon, juiced
  • 1/2 tsp flaky sea salt

Instructions:

  1. Pat the 4 (6 oz) salmon fillets dry with paper towels.
  2. Sprinkle the skin and flesh sides with 1 tsp kosher salt and 1/2 tsp black pepper.
  3. Add 1 tbsp neutral oil to a large stainless steel or cast iron skillet over medium high heat. Cook 3 mins until the oil is shimmering and just beginning to wispy smoke.
  4. Carefully place fillets skin side down in the pan. Press down with a spatula for 10 seconds to ensure full skin to pan contact.
  5. Sear for 4-5 minutes until the skin is golden and releases easily from the pan. Don't force it! If it sticks, it's not ready.
  6. Turn the fillets over and cook for only 1-2 minutes more. Cook until the sides look opaque but the center is still slightly translucent.
  7. Remove fillets to a plate. They will finish cooking with their own internal heat while you make the sauce.
  8. Wipe out the excess oil. Add 4 tbsp unsalted butter to the same pan over medium heat. Cook 2 mins until it starts to foam and smell like toasted hazelnuts.
  9. Toss in 15 sage leaves and 2 smashed garlic cloves. Fry for 1 min until the sage is crisp and the butter is a deep amber color.
  10. Turn off the heat and stir in the juice of 1/2 a lemon. Spoon this velvety, liquid gold over the salmon and top with 1/2 tsp flaky sea salt. Cook until the fish reaches an internal temperature of 125°F-135°F.