Ingredients:

  • 2 (6-oz) salmon fillets, center-cut, skin-on
  • 1 tbsp neutral oil (grapeseed, avocado, or light olive oil)
  • 1 tbsp unsalted butter
  • 1 tsp kosher salt
  • 0.5 tsp freshly cracked black pepper
  • 0.5 tsp garlic powder
  • 1 sprig fresh thyme
  • 0.5 lemon, freshly squeezed
  • 1 clove garlic, smashed

Instructions:

  1. Use paper towels to firmly press the salmon fillets until the skin and flesh are bone-dry. This is critical for preventing steaming.
  2. Season the flesh side of the fillets with kosher salt, black pepper, and garlic powder immediately before cooking.
  3. Heat a 12-inch stainless steel or cast iron skillet over medium-high heat for 3 minutes. Add the neutral oil and wait until it shimmers and wisps of smoke appear.
  4. Place salmon skin-side down in the pan. Press down firmly with a fish spatula for 10 seconds to ensure even contact and prevent the skin from curling.
  5. Cook undisturbed for 5 minutes until the skin is brown and releases easily from the pan.
  6. Flip the fillets carefully using your fish spatula.
  7. Add the butter, thyme sprig, and smashed garlic clove to the empty space in the pan.
  8. Tilt the pan slightly and spoon the melting butter over the fish for 2 to 3 minutes until the sides look opaque.
  9. Squeeze 0.5 lemon over the fillets just before removing them from the heat.
  10. Rest the fish on a warm plate for 2 minutes until the juices redistribute throughout the flesh.