Ingredients:

  • 4 (6 oz / 170g) center-cut salmon fillets, skin-on
  • 1 tsp (5g) kosher salt
  • 1/2 tsp (2g) cracked black pepper
  • 2 tbsp (30ml) avocado oil
  • 2 tbsp (30g) unsalted butter
  • 2 cloves (6g) garlic, smashed
  • 1 sprig (2g) fresh thyme

Instructions:

  1. Pat the salmon fillets extremely dry using paper towels, pressing firmly on the skin side until no moisture remains.
  2. Season the fillets generously with salt and pepper immediately before cooking to prevent moisture from drawing to the surface.
  3. Heat avocado oil in a heavy-bottomed stainless steel or cast iron skillet over medium-high heat until shimmering and just beginning to smoke.
  4. Place fillets skin-side down and immediately press down with a spatula or heavy pan for 30 seconds to ensure maximum surface contact.
  5. Sear undisturbed for 4-5 minutes until the skin is crispy and releases naturally from the pan.
  6. Flip the fillets carefully and lower the heat to medium.
  7. Add the butter, smashed garlic, and thyme to the pan. Once the butter foams, tilt the pan and spoon the aromatic butter over the skin for 2-3 minutes.
  8. Remove from heat when the internal temperature reaches 125°F (52°C) for medium-rare.