Ingredients:

  • 4 salmon fillets, 6 oz (170g) each, skin-on
  • 1 tbsp (15ml) neutral oil
  • 1 tsp (6g) Kosher salt
  • ½ tsp (3g) freshly cracked black pepper
  • 1 tbsp (14g) unsalted butter
  • 1 clove (5g) garlic, smashed
  • 1 sprig (2g) fresh thyme or rosemary

Instructions:

  1. Use paper towels to pat the skin of the salmon fillets bone-dry to prevent steaming.
  2. Season the flesh side generously with salt and pepper; season the skin side with salt only immediately before cooking.
  3. Heat neutral oil in a 12-inch stainless steel or cast-iron skillet over medium-high heat until shimmering and nearly smoking.
  4. Place salmon fillets skin side down into the pan.
  5. Immediately press down firmly on each fillet with a spatula for 15 seconds to ensure full skin contact with the pan.
  6. Cook undisturbed for 5–7 minutes until the cooked color creeps up the sides and the skin is golden.
  7. Flip the fillets over.
  8. Add butter, garlic, and thyme to the pan; spoon the foaming butter over the salmon for 1–2 minutes.
  9. Flip the salmon back to skin side down for a final 60 seconds over high heat to reinforce the crunch.
  10. Remove from the pan and let rest for 2 minutes before serving.