Categories: Fish, Main Dish

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

1. Run your finger up and down the center of the salmon feeling for any pin bones.

2. Remove any that you find with a needle-nose pliers or tweezers.

3. Using a sharp knife, cut across the width of the salmon, dividing it into 4 equal portions.

4. Lightly salt the salmon and let it set a couple of minutes (this will help you get crispy skin).

5. Heat about 2 tablespoons olive oil in a large skillet over med-high heat until the oil is almost smoking.

6. Season the salmon with pepper, and rub about 1 ½ tablespoons butter on the skin side of each fillet.

7. Add the salmon to the pan, skin side down; to get crispy skin, cook the salmon almost to completion, about 6 minutes.

8. Flip the salmon and cook 1-2 minutes or until the flesh side is nicely seared.

9. Transfer salmon to a platter and serve.

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