Crispy Pan-Fried Salmon

Measurements are approximate and only convert common kitchen units.

• Salmon Fillets

  2 6-oz portions

  skin-on

• Olive oil

  1 tbsp

  high smoke point

• Unsalted butter

  1 tbsp

• Garlic

  2 cloves

  smashed

• Fresh Thyme

  3 sprigs

• Lemon

  1/2

  for juicing

1. 1

   Pat the salmon fillets completely dry with paper towels, especially the skin side.

2. 2

   Season both sides generously with salt and black pepper.

3. 3

   Heat olive oil in a stainless steel or cast-iron skillet over medium-high heat until the oil shimmers.

4. 4

   Place the salmon fillets in the pan skin-side down and press down firmly with a spatula for 10 seconds to ensure even contact.

5. 5

   Lower the heat to medium and cook undisturbed for 6 to 7 minutes until the skin is golden and crispy.

6. 6

   Carefully flip the fillets and add the butter, garlic, and thyme to the pan.

7. 7

   Baste the salmon with the melting butter for another 1 to 2 minutes until the desired doneness is reached.

8. 8

   Remove from the pan and squeeze fresh lemon juice over the top before serving.