Ingredients:

  • 4 (6 oz) skin-on salmon fillets
  • 2 tbsp Avocado Oil (or high smoke point oil like Ghee)
  • 1.25 tsp Kosher Salt
  • 1/4 tsp Black Pepper
  • 1 large lemon, cut into wedges (for serving)

Instructions:

  1. Pat the salmon fillets completely dry, paying extreme attention to the skin side, using paper towels. Season the flesh and skin aggressively with Kosher salt and black pepper. Allow the fillets to sit for 5 minutes at room temperature to draw out surface moisture.
  2. Add avocado oil to a heavy-bottomed pan (cast iron or stainless steel). Heat over high heat until the oil shimmers and is just shy of smoking. The pan must be blazing hot to achieve the desired sear.
  3. Carefully place the salmon fillets skin-side down in the hot pan. Immediately press down firmly on each fillet for 10 seconds to ensure full and continuous contact between the skin and the hot pan surface.
  4. Reduce the heat slightly (to medium-high) and cook undisturbed for 7-8 minutes. Do not move the fish. The skin should become deeply golden brown and crispy. The heat should climb approximately 3/4 way up the fillet. Flip the fillets briefly (30-60 seconds) only to finish cooking the flesh side. Remove from heat immediately.
  5. Serve the crispy skin salmon immediately with fresh lemon wedges.