Ingredients:

  • 2 (6-ounce/170g each) salmon fillets, skin on, preferably center-cut
  • 1 tablespoon/15 ml olive oil or vegetable oil
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon/15g unsalted butter (optional, for finishing)
  • 1 tablespoon/15ml lemon juice, fresh (optional, for finishing)
  • Fresh parsley, chopped (optional, for garnish)

Instructions:

  1. Pat the salmon fillets completely dry with paper towels. Season generously with salt and pepper, focusing on the skin side.
  2. Place the skillet over medium-high heat. Add the oil and heat until shimmering and almost smoking.
  3. Place the salmon fillets, skin-side down, in the hot pan. Press down gently with a spatula for the first 30 seconds to ensure even contact.
  4. Reduce the heat slightly if the skin is browning too quickly. Cook skin-side down for 6-8 minutes, or until the skin is deeply golden brown and crispy.
  5. Flip the salmon fillets and cook for another 2-4 minutes, depending on the thickness of the fillets and your desired level of doneness. Use a thermometer to check for doneness (145°F/63°C for medium).
  6. Add the butter to the pan and let it melt. Spoon the melted butter over the salmon. Squeeze lemon juice over the salmon.
  7. Remove the salmon from the pan and let it rest for a minute or two before serving. Garnish with fresh parsley, if desired.