Crispy Pan Fried Salmon

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

PREPARATION

1. Blot the salmon fillets dry with paper towels. Season them with salt, pepper, garlic powder,
2. and dried thyme.
3. Heat a large (12-inch) cast-iron skillet over medium-high heat. Add the olive oil and butter
4. and swirl to coat. You can also use a nonstick skillet.
5. When the butter starts foaming, add the salmon fillets, skin-side-down. If
6. using, add the
7. lemon slices.
8. Cook the salmon, undisturbed, until the skin is crispy and browned, for about 4 minutes.
9. Flip the salmon and lemon slices, lower the heat to medium, and continue cooking for 3
10. more minutes.
11. If your fillets are ½ inch thick or more, cook the edges for about 2 minutes per side. The
12. salmon’s internal temperature should reach 145ºF.
13. Transfer the salmon fillets to a serving plate and drizzle them with the pan juices. Garnish
14. the plate with lemon slices and chopped parsley, and serve.