Pan-Seared Salmon

Ingredients

• 2 salmon fillets (6 oz / 170 g each), skin-on
• 1 tbsp neutral oil (avocado or vegetable)
• Kosher salt and freshly ground black pepper
• 2 tbsp unsalted butter
• 2 garlic cloves, lightly smashed
• 3–4 fresh thyme sprigs
• Lemon wedges, for serving

Instructions

1. 1

   Pat the salmon fillets very dry with paper towels — on both sides, not just the skin. Wet salmon will steam rather than sear. Season generously with salt and pepper on both sides.

2. 2

   Heat the oil in a stainless steel or cast iron skillet over medium-high heat until shimmering and just beginning to smoke.

3. 3

   Place the fillets skin-side down in the hot pan. Immediately press each fillet firmly with a spatula for 10–15 seconds to prevent the skin from curling. Then leave them completely alone.

4. 4

   Cook skin-side down for 6–7 minutes, until the cooked colour creeps three-quarters of the way up the side of the fillet and the skin is deeply golden and crisp.

5. 5

   Flip. Add the butter, garlic cloves, and thyme to the pan. As the butter melts and foams, tilt the pan and spoon it continuously over the fillets for 1–2 minutes.

6. 6

   Remove from heat. The fillets are done when an instant-read thermometer reads 125°F (52°C) in the thickest part. Rest 2 minutes, then serve with lemon.