Ingredients:

  • 4 salmon fillets, 6 oz (170g) each, skin-on
  • 2 tbsp (30ml) avocado oil
  • 3 tbsp (42g) unsalted butter
  • 1 tsp (6g) kosher salt
  • 1/2 tsp (1g) cracked black pepper
  • 3 cloves (9g) garlic, smashed
  • 3 sprigs (4g) fresh thyme
  • 1 lemon, cut into wedges

Instructions:

  1. Pat the salmon fillets bone-dry with paper towels to ensure maximum crispness. Season generously with salt and pepper immediately before cooking.
  2. Heat avocado oil in a 12-inch cast iron or stainless steel skillet over medium-high heat until it ripples but does not smoke.
  3. Place fillets skin-side down in the pan. Press firmly with a spatula for 30 seconds to prevent curling. Leave undisturbed for 5-6 minutes until the skin is mahogany-colored and releases naturally.
  4. Flip the fillets. Immediately add the unsalted butter, smashed garlic, and fresh thyme to the skillet.
  5. Tilt the pan and continuously spoon the foaming flavored butter over the crispy skin for the final 2-3 minutes of cooking until the center is just opaque.
  6. Remove from pan and let the fish rest for 3-5 minutes to allow juices to redistribute. Serve with lemon wedges.