Salt and Pepper Salmon

Tyler Florence

• Ready In: 18 mins
• Serves: 4

Ingredients

• 1 (2 lb)  salmon fillets, skin on, 1 1/2 to 2 inches thick
•  kosher salt
•  extra virgin olive oil
•  fresh ground black pepper
• 6  tablespoons unsalted butter, room temperature

Directions

1. Run your finger up and down the center of the salmon feeling for any pin bones.
2. Remove any that you find with a needle-nose pliers or tweezers.
3. Using a sharp knife, cut across the width of the salmon, dividing it into 4 equal portions.
4. Lightly salt the salmon and let it set a couple of minutes (this will help you get crispy skin).
5. Heat about 2 tablespoons olive oil in a large skillet over med-high heat until the oil is almost smoking.
6. Season the salmon with pepper, and rub about 1 ½ tablespoons butter on the skin side of each fillet.
7. Add the salmon to the pan, skin side down; to get crispy skin, cook the salmon almost to completion, about 6 minutes.
8. Flip the salmon and cook 1-2 minutes or until the flesh side is nicely seared.
9. Transfer salmon to a platter and serve.