Prep Time: 5 min
Cook Time: 10 min
Total Time: 15 min
Servings: 4
Ingredients
- 4 salmon fillets 6 ounces each, 1-inch thick, skin on, pin bones removed
- ½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon of any other salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon dried thyme
- 1 tablespoon olive oil
- 1 tablespoon butter
Optional Ingredients
- 4 lemon slices ¼-inch thick
- 2 tablespoons parsley chopped
Instructions
- Blot the salmon fillets dry with paper towels. Season them with salt, pepper, garlic powder,
and dried thyme. - Heat a large (12-inch) cast-iron skillet over medium-high heat. Add the olive oil and butter
and swirl to coat. You can also use a nonstick skillet. - When the butter starts foaming, add the salmon fillets, skin-side-down. If
using, add the
lemon slices. - Cook the salmon, undisturbed, until the skin is crispy and browned, for about 4 minutes.
Flip the salmon and lemon slices, lower the heat to medium, and continue cooking for 3
more minutes. - If your fillets are ½ inch thick or more, cook the edges for about 2 minutes per side. The
salmon’s internal temperature should reach 145ºF. - Transfer the salmon fillets to a serving plate and drizzle them with the pan juices. Garnish
the plate with lemon slices and chopped parsley, and serve