Pan Salmon Skin Crisp with Butter

Instructions:

1. Pat the salmon fillets extremely dry using paper towels, focusing specifically on the skin.
2. Season both sides of the fillets with 1 tsp kosher salt and ½ tsp black pepper.
3. Let the seasoned fillets sit at room temperature for 10 minutes.
4. Heat 2 tbsp neutral oil in a 12-inch stainless steel or non-stick skillet over medium-high until the oil begins to shimmer.
5. Carefully place the fillets skin-side down in the pan.
6. Immediately press down on each fillet with a spatula for 10 seconds to prevent curling.
7. Leave the fish undisturbed for 5–7 minutes until the skin looks golden-brown and releases easily from the pan.
8. Carefully flip the fillets.
9. Lower the heat to medium and add 2 tbsp unsalted butter, 1 smashed garlic clove, and 1 tbsp lemon juice to the skillet.
10. As the butter foams, continuously spoon it over the fillets for 2–3 minutes until the fish is cooked through and reaches a safe internal temperature of 145°F (63°C).