Yield: x Servings

Adapted from many

There seem to be a bunch of techniques for crispy-skin salmon. This is a combination of my favorites. Timing on cooking salmon varies with the thickness and how you like it cooked. I like all fish cooked through. If you lean towards warm bait, reduce the times to the minimums.

• 2TBS vegetable oil, divided
• 6-oz skin-on salmon fillets
• Kosher salt
• Freshly ground black pepper
• 2-3TBS butter

Preheat oven to 400°F.

Heat a large skillet over medium heat for a couple of minutes. Add the oil and swirl pan to coat bottom. Let sit until oil starts to shimmer.

Thoroughly dry salmon with paper towel. Season flesh side of salmon with salt and pepper.

Place salmon in skillet, skin side down. You can press it lightly if it buckles in the middle. Cook without touching for 5 to 8 minutes (depending on how you like it cooked).

Flip fish over so it is flesh side down and move pan to oven for 3 to 8 minutes (again, depending on how you like it cooked).

Remove pan from oven. Remember, handle is VERY HOT now. Place on burner on medium heat again and add butter.

Baste fish with butter for a minute or two. Shut off heat or move to cool burner and let sit for 2 to 3 minutes. Serve.