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
Method
Sources
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Cultural history of salt — the mineral that shaped civilization and cuisine
Adjustable stand — hold cookbook or tablet at eye level while cooking
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French-engineered grinding mechanism — lifetime pepper mill
Ceramic mechanism grinds wet and dry salt without corroding
Foundational understanding of the four elements of good cooking
Cultural history of salt — the mineral that shaped civilization and cuisine
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Run your finger up and down the center of the salmon feeling for any pin bones. Remove any that you find with a needle-nose pliers or tweezers. Using a sharp knife, cut across the width of the salmon, dividing it into 4 equal portions. Lightly salt the salmon and let it set a couple of minutes (this will help you get crispy skin). Heat about 2 tablespoons olive oil in a large skillet over med-high heat until the oil is almost smoking. Season the salmon with pepper, and rub about 1 1/2 tablespoons butter on the skin side of each fillet. Add the salmon to the pan, skin side down; to get crispy skin, cook the salmon almost to completion, about 6 minutes. Flip the salmon and cook 1-2 minutes or until the flesh side is nicely seared. Transfer salmon to a platter and serve.