Ingredients:

  • 4 salmon fillets, 6 oz each, skin-on
  • 2 tbsp avocado oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 3 tbsp unsalted butter
  • 3 cloves garlic, smashed
  • 1 tbsp fresh lemon juice
  • 1 sprig fresh thyme

Instructions:

  1. Use paper towels to pat the salmon fillets completely dry on all sides to ensure crispy skin.
  2. Generously sprinkle salt and pepper on both the flesh and skin sides immediately before cooking.
  3. Place a heavy-bottomed skillet over high heat, add avocado oil, and wait until it shimmers and begins to smoke.
  4. Place fillets skin-side down and press gently with a spatula for 10 seconds to ensure full contact with the pan.
  5. Cook undisturbed for 4–5 minutes until the skin releases effortlessly from the pan.
  6. Carefully flip the fillets to the flesh side.
  7. Immediately add unsalted butter, smashed garlic, and thyme to the pan.
  8. Tilt the pan and spoon the bubbling garlic butter over the crispy skin for 2–3 minutes.
  9. Squeeze fresh lemon juice over the fillets and remove from the pan immediately.