Ingredients:

  • 4 salmon fillets, 6 oz (170g) each, skin-on
  • 1 tbsp avocado oil
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 2 tbsp unsalted butter
  • 1 clove garlic, smashed
  • 1 sprig fresh thyme

Instructions:

  1. Pat the salmon fillets thoroughly with paper towels on all sides to remove surface moisture. Season generously with salt and pepper immediately before cooking.
  2. Heat avocado oil in a 12-inch cast iron skillet or heavy-bottomed non-stick pan over medium-high heat until the oil shimmers.
  3. Place the fillets skin-side down in the pan and press firmly with a spatula for 10 seconds to ensure total skin-to-pan contact.
  4. Cook undisturbed for 5-6 minutes until the skin is mahogany-colored and releases easily from the pan.
  5. Flip the fillets. Immediately add the unsalted butter, smashed garlic, and fresh thyme to the pan.
  6. As the butter foams, tilt the pan and spoon the hot butter over the crispy skin for 2-3 minutes. Remove from heat when the internal temperature reaches 125°F (52°C) for medium-rare.