Pan Fry Salmon in 12 Minutes with Crispy Skin

Instructions:

1. Prepare the fish. Remove the salmon from the fridge 15 minutes before you plan to cook. Note: This takes the chill off so the center cooks evenly with the outside.
2. Dry everything. Use paper towels to pat the salmon fillets extremely dry on all sides, especially the skin. If the paper towel comes away damp, use another one.
3. Season right before. Sprinkle the salt and pepper over the fillets immediately before they go into the pan. Note: If you salt too early, the salt will draw moisture out of the fish, ruining your crisp.
4. Heat the pan. Set your skillet over medium high heat and add the avocado oil. Wait until it is shimmering and just starting to wisps a tiny bit of smoke.
5. The initial contact. Place the fillets in the pan skin side down. You should hear a loud, immediate sizzle.
6. The press. Use a flexible spatula to press firmly on the top of each fillet for 10 seconds. Note: This stops the fish from bowing and ensures the skin stays flat against the heat.
7. The long sear. Lower the heat to medium and let the salmon cook undisturbed for 5 minutes. Don't poke it, don't move it, just let the fat render out of the skin.
8. The flip. Once the skin is dark golden and moves easily when you nudge it, flip the fillets over carefully.
9. The butter baste. Immediately add the butter, smashed garlic, and herbs to the pan. As the butter foams, tilt the pan slightly and spoon that hot, flavored liquid over the salmon for 2 minutes.
10. The finish. Remove the fillets from the pan when they feel slightly firm but still have a little give in the center. Squeeze the fresh lemon juice over them and serve immediately.