Ingredients:

  • 4 6-oz skin-on salmon fillets
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1 tbsp avocado oil
  • 1 tbsp unsalted butter
  • 2 cloves garlic, smashed
  • 2 sprigs fresh thyme

Instructions:

  1. Pat the salmon fillets completely dry using paper towels on both sides, focusing intensely on the skin to ensure maximum crispness.
  2. Season the fillets generously with salt and pepper immediately before cooking.
  3. Heat avocado oil in a 12-inch cast iron or stainless steel skillet over medium-high heat until the oil shimmers and begins to wisp smoke.
  4. Place fillets skin side down in the pan. Use a spatula to press firmly for 30 seconds to ensure total surface contact.
  5. Leave the salmon undisturbed for 4–5 minutes until the skin is deep golden brown and releases easily from the pan.
  6. Flip the fillets carefully. Immediately add butter, smashed garlic, and thyme to the pan.
  7. Tilt the pan and spoon the foaming aromatic butter over the crispy skin for 1–2 minutes.
  8. Remove from heat when the internal temperature reaches 125°F (52°C) for medium-rare.