Ingredients:

  • 2 (170g / 6oz) Salmon Fillets, center-cut, skin-on
  • 15g (1 tbsp) Avocado or Grapeseed oil
  • 5g (1 tsp) Kosher salt
  • 2g (½ tsp) Coarse black pepper
  • 30g (2 tbsp) Unsalted butter
  • 2 Cloves garlic, smashed
  • 2 Sprigs fresh thyme or rosemary
  • 0.5 Lemon

Instructions:

  1. Take the 2 salmon fillets out of the fridge 15 minutes before cooking. Note: Taking the chill off helps the center cook evenly with the outside.
  2. Dry thoroughly. Use a paper towel to pat the skin and flesh of the salmon until it is completely dry. Note: This is the most important step for crispy skin.
  3. Season the fillets. Sprinkle the 5g of kosher salt and 2g of pepper over both sides of the fish.
  4. Heat the pan. Place your skillet over medium high heat and add 15g of avocado oil. Cook until the oil is shimmering and just starting to wisps of smoke.
  5. Place the salmon. Lay the fillets in the pan, skin side down, away from you to avoid splashes.
  6. Apply pressure. Use your spatula to press down firmly on the fillets for 30 seconds. Note: This prevents the skin from curling and ensures full contact.
  7. Sear the skin. Let the fish cook undisturbed for about 4 to 5 minutes until the skin is golden and releases easily from the pan.
  8. The flip. Carefully flip the fillets over to the flesh side.
  9. The butter baste. Drop 30g of butter, 2 smashed garlic cloves, and the thyme sprigs into the pan.
  10. Finish and rest. Spoon the foaming butter over the fish for 2 minutes until the salmon is opaque on the sides but slightly translucent in the middle. Remove and rest for 3 minutes before serving with a squeeze of lemon.