Ingredients
- 1 (2 lb) salmon fillets , skin on, 1 1/2 to 2 inches thick
- kosher salt
- extra virgin olive oil
- fresh ground black pepper
- 6 tablespoons unsalted butter , room temperature
Directions
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Run your finger up and down the center of the salmon feeling for any pin bones.
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Remove any that you find with a needle-nose pliers or tweezers.
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Using a sharp knife, cut across the width of the salmon, dividing it into 4 equal portions.
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Lightly salt the salmon and let it set a couple of minutes (this will help you get crispy skin).
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Heat about 2 tablespoons olive oil in a large skillet over med-high heat until the oil is almost smoking.
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Season the salmon with pepper, and rub about 1 ½ tablespoons butter on the skin side of each fillet.
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Add the salmon to the pan, skin side down; to get crispy skin, cook the salmon almost to completion, about 6 minutes.
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Flip the salmon and cook 1-2 minutes or until the flesh side is nicely seared.
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Transfer salmon to a platter and serve.