Pan-Fried Skin-On Salmon

Method

1. 1

   Prepare the salmon

   Remove the salmon from the refrigerator about 15 minutes before cooking. Take it out of its packaging, check for pin bones, and pat it very dry, especially the skin. Season both sides with salt immediately before frying, using slightly more on the flesh than on the skin.
2. 2

   Start skin-side down

   Heat a stainless-steel, cast-iron, or non-stick frying pan over medium-high heat. Add the oil and heat until it shimmers but does not smoke. Lay the salmon in the pan skin-side down, placing it away from you. Immediately press it gently but firmly with a spatula for 30 seconds so the skin stays flat.
3. 3

   Crisp the skin

   Reduce the heat to medium and cook undisturbed for 5 minutes to 7 minutes, until the paler cooked section has risen about three-quarters of the way up the sides.
4. 4

   Finish the flesh side

   Turn the salmon and cook the flesh side for 30 seconds to 60 seconds. If the narrow sides still look very raw, sear each for another 15 seconds to 20 seconds. For a butter finish, add the butter during the final 30 seconds, tilt the pan, and spoon it over the salmon once or twice.
5. 5

   Rest and serve

   Rest for 2 minutes, preferably skin-side up so the skin stays crisp. Serve with lemon at the table if using.