Pan Seared Salmon with crispy skin

One of our family's go-to recipes. Simple and amazing every time. 

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

All seasonings (salt, pepper, paprika) are to taste. Lemon and parsley are for serving.

DIRECTIONS

  • Prepare salmon:
    • 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. 
  • Season:
    • Rub salt, pepper, and pepper flaked on both sides
    • Work seasonings into the scored skin
  • Preheat:
    • Heat skillet over medium
    • Add olive oil once pan is hot
  • Initial cook:
    • Place salmon skin-side down
    • Press with spatula
    • Cook 2 minutes
    • Flip and cook 2 more minutes
  • Finish cooking:
    • Flip salmon again
    • Reduce heat to low
    • Add butter, garlic, and thyme
    • Baste for 4 minutes
  • Serve:
    • Zest lemon over salmon
    • Squeeze lemon juice
    • Sprinkle with parsley