Ingredients:

  • 4 Coho Salmon Fillets (6 oz each, skin-on)
  • 1.5 tbsp Avocado Oil
  • 1 tsp Flaky Sea Salt
  • 0.5 tsp Cracked Black Pepper
  • 2 tbsp Unsalted Butter
  • 3 Cloves Garlic, smashed
  • 2 Sprigs Fresh Thyme or Rosemary
  • 1 Lemon, half sliced into rounds, half for juicing

Instructions:

  1. Dry the fish. Use paper towels to pat the skin of the 4 Coho Salmon Fillets until they are bone dry. Note: Moisture is the enemy of a crispy sear.
  2. Season generously. Sprinkle 1 tsp Flaky Sea Salt and 0.5 tsp Cracked Black Pepper over both sides of the fillets.
  3. Heat the oil. Place 1.5 tbsp Avocado Oil in a large skillet over medium high heat until it begins to shimmer and move like water.
  4. Place the salmon. Carefully lay the fillets skin side down in the pan, pressing gently with a spatula for 10 seconds. Note: This ensures the entire surface of the skin makes contact with the heat.
  5. Sear undisturbed. Cook for 4 to 5 minutes until the skin is golden brown and releases easily from the pan.
  6. Flip carefully. Turn the fillets over to the flesh side. The edges should look opaque and cooked through.
  7. Add aromatics. Drop 2 tbsp Unsalted Butter, 3 Cloves Garlic, and 2 Sprigs Fresh Thyme into the pan.
  8. Baste the fish. Tilt the pan and use a spoon to pour the foaming butter over the fillets for 2 to 3 minutes until the internal temperature reaches 125°F.
  9. Finish with lemon. Squeeze the juice from half the Lemon over the fish and place the slices in the pan for 30 seconds.
  10. Rest and serve. Transfer to a plate and let the fish rest for 3 minutes until the juices redistribute throughout the fillet.