Crispy Pan-Seared Salmon Fillets

Ingredients

• 4 skin-on salmon fillets, about 6 ounces each
• Kosher salt and freshly ground black pepper
• 2 tablespoons vegetable, canola, or light olive oil

Directions

1. Blot the salmon well between paper towels so every surface is dry. Sprinkle salt and pepper over all sides.
2. Pour the oil into a large skillet, stainless steel, cast iron, or carbon steel all work, and warm it over medium-high heat until the oil shimmers. Turn the heat down to medium-low and set in a salmon fillet with the skin facing the pan. With the underside of a flexible fish spatula, hold it firmly against the skillet for 10 seconds so the skin stays flat. Put the other fillets in the skillet one by one, giving each the same 10 seconds of pressure with the spatula, until they are all cooking.
3. As the salmon cooks, press lightly on the tops now and then to keep the skin snug against the pan. After about 4 minutes, the skin should let go when nudged with the spatula; if a corner clings, leave it alone a little longer and try again. Cook to your preferred temperature at the center of each fillet: rare is 110 degrees F (43 degrees C), medium-rare is 120 degrees F (49 degrees C), and medium is 130 degrees F (54 degrees C). The cooking time will be 5 to 7 minutes altogether.
4. Use the spatula with a fork to turn the fillets over. Sear the other side for 15 seconds, then move the salmon to a plate lined with paper towels to drain. Serve right away.