Ingredients:

  • 4 salmon fillets, 6 oz (170g) each, skin-on
  • 1 tsp (6g) kosher salt
  • ½ tsp (1g) freshly cracked black pepper
  • ½ tsp (1g) garlic powder
  • 1 tbsp (15ml) extra virgin olive oil
  • 1 tbsp (14g) unsalted butter

Instructions:

  1. Remove fillets from the fridge 15 minutes before cooking to take the chill off.
  2. Use paper towels to pat the skin side of the salmon completely dry to ensure a proper sear.
  3. Season the flesh side of the fillets generously with salt, pepper, and garlic powder.
  4. Place a 12-inch cast iron skillet or heavy-bottomed stainless steel pan over medium-high heat and add the olive oil.
  5. Once the oil shimmers, place the fillets in the pan skin-side down.
  6. Use a spatula to press firmly on each fillet for 30–60 seconds to prevent curling and ensure edge-to-edge contact.
  7. Leave the salmon undisturbed for 5–6 minutes until the skin is mahogany-colored and releases easily from the pan.
  8. Add the butter to the pan and carefully flip the fillets.
  9. Sear the flesh side for 2–3 minutes.
  10. Remove the fillets when the internal temperature reaches 125°F (52°C) for medium-rare or 135°F (57°C) for medium.