1
For extra crispiness, let the salmon sit skin-side up on a plate for about 5 minutes.
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2
Rub both sides lightly with the oil. Sprinkle with salt and black pepper on both sides. Do this just before cooking.
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3
When the oil shimmers (but is not smoking), place the salmon fillets in the pan skin-side down. Gently press each fillet with a spatula for 10 seconds.
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