Pan Seared Salmon with Crispy Skin
Hook Point Fisheries
4
Ingredients
2 8-oz Hook Point Salmon Portions
Kosher salt
Freshly ground black pepper
Red pepper Flakes
1 tbsp olive oil
1 tbsp unsalted butter
4 garlic cloves, minced
4 sprigs fresh thyme
Lemon zest and juice
Fresh parsley, chopped
Directions
Bring salmon to room temperature
Pat dry, especially the skin
Remove the scales. A quick scrape against the grain with the blade of a chef's knife will do the trick.
Score the skin a few times about a 1/2 in apart with a sharp knife.
Rub salt, pepper, and pepper flaked on both sides
Work seasonings into the scored skin
Heat a skillet over medium heat. Once hot, add olive oil.
Place the salmon skin-side down in the pan. Press gently with a spatula to keep it flat and ensure even contact. Cook for 2 minutes.
Flip the salmon and cook the other side for 2 minutes.
Flip the salmon back to skin-side down. Reduce heat to low, then add butter, garlic, and thyme. Continuously baste the salmon with the melted butter for about 4 minutes until cooked through.
Squeeze lemon juice and sprinkle with lemon zest and parsley.