Ingredients:

  • 2 Center-cut Salmon Fillets (approx. 6 oz / 170g each), 1-inch thick
  • 1 tbsp Grapeseed or Avocado Oil (15ml)
  • 1 tsp Kosher Salt (6g)
  • ½ tsp Cracked Black Pepper (3g)
  • 2 tbsp Unsalted Butter (28g)
  • 2 cloves Garlic, smashed
  • 1 sprig Fresh Thyme or Rosemary
  • ½ Lemon, sliced into rounds

Instructions:

  1. Remove salmon fillets from the refrigerator 15 minutes before cooking. Use paper towels to pat the skin and flesh extremely dry to ensure a crisp sear.
  2. Season the salmon with kosher salt and cracked black pepper on all sides immediately before cooking.
  3. Heat a stainless steel or cast iron skillet over medium-high heat. Add the grapeseed oil and wait until it is shimmering and just beginning to smoke.
  4. Place fillets skin-side down in the pan. Press firmly with a fish spatula for 30 seconds to prevent curling. Reduce heat to medium and cook undisturbed for 4-5 minutes until the skin is mahogany-colored and crispy.
  5. Flip the fillets. Immediately add the unsalted butter, smashed garlic, herbs, and lemon rounds to the pan.
  6. Tilt the skillet and continuously spoon the foaming garlic butter over the salmon for the remaining 2 minutes of cooking. Remove from heat and rest for 2 minutes before serving.