Pan-Seared Salmon

Remove salmon from the refrigerator 20 minutes before cooking. Pat the skin side and flesh side thoroughly dry with paper towels — press firmly, especially on the skin. Season both sides with salt and pepper. The salt will draw moisture; after 5 minutes, pat dry once more. Dry skin is the single most important factor for a crisp sear.

Set a stainless steel or cast-iron skillet over medium-high heat. Add oil and heat until it shimmers and just begins to smoke. Nonstick pans will not achieve the same crust — the skin needs direct metal contact and high heat.

Lay the salmon skin-side down, away from you, pressing gently with a fish spatula for the first 30 seconds to prevent curling. Reduce heat to medium. Do not move the fish. Cook for 4-5 minutes — the flesh will visually cook from the bottom up, turning opaque in a rising line. When the opaque zone reaches about three-quarters of the way up the side, it is time to flip.

Flip the fillet onto the flesh side. Add butter to the pan — it will foam and brown. Tilt the pan and baste the top of the fish with the butter using a spoon for 30-60 seconds. The residual heat and butter basting will gently finish the top without overcooking the center.

Transfer to a warm plate, skin side up. Squeeze lemon over the top. Rest for 2 minutes — the carryover heat will bring the center to a perfect medium. Serve immediately.