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Salt and Pepper Salmon
Ingredients
- 1 salmon fillet (about 2 pounds), skin on, 1½ to
2 inches thick
- Kosher salt
- Extra-virgin olive oil
- Freshly ground black pepper
- 6 T unsalted butter, room temperature
Directions
Run your
finger up and down the center of the salmon feeling for any pin bones.
Remove
any that you find with a needle-nosed pliers or tweezers.
With a
sharp knife cutting across the width of the salmon, divide it into 4 equal
portions.
Lightly
salt the salmon and let sit a couple minutes; this will help you get crispy
skin.
Heat a 2-T
of olive oil in a large skillet over medium-high heat until the oil is almost
smoking.
Season
the salmon with pepper and rub about ½ T butter on the skin side of each fillet.
Add the
salmon to the pan, skin-side down.
To get
super crispy skin, cook the salmon almost to completion, about 6 minutes.
Flip the
salmon and cook until flesh side is nicely seared, 1 to 2 minutes.
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