Ingredients:

  • 4 (6 oz / 170g) salmon fillets, skin-on
  • 1 tbsp (15ml) olive oil
  • 1 tbsp (15g) unsalted butter
  • 1 tsp (6g) kosher salt
  • ½ tsp (1g) cracked black pepper
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (2g) fresh parsley, chopped

Instructions:

  1. Pat the salmon fillets completely dry on all sides using paper towels. Season generously with salt and pepper only immediately before cooking.
  2. Heat the olive oil in a cast iron or stainless steel skillet over medium-high heat until it shimmers.
  3. Place the fillets skin-side down and immediately press down firmly with a spatula for 30 seconds to prevent curling.
  4. Leave the fillets undisturbed for 4–5 minutes until the skin releases naturally from the pan and is mahogany-colored.
  5. Carefully flip the fillets. Add the butter to the pan; as it foams, tilt the pan and spoon the bubbling butter over the crispy skin for 2–3 minutes.
  6. Remove from heat when the center is still slightly translucent. Drizzle with lemon juice and garnish with chopped parsley.