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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 4 |
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Tyler Florence 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 1/2 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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