Pan Seared Salmon

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  Salmon(907g)
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  ½ teaspoon kosher salt (plus a few extra pinches)
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  ¼ teaspoon ground black pepper
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  Unsalted Butter(15g)
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  Vegetable oil(8g)
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  Lemon(100g)
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  Parsley, Fresh

Instructions

1. 1Remove the salmon from the refrigerator and let stand at room temperature for 10 minutes. Pat the fillets completely dry on both sides with paper towels.
2. 2Heat the butter and vegetable oil in a 12-inch cast iron or heavy stainless steel skillet over medium-high heat for about 3 minutes, until the butter foams and the foam subsides—the pan must be very hot for proper crisping.
3. 3Season the flesh side of the salmon with salt and pepper just before cooking. Carefully place the fillets skin-side up in the skillet, lowering them away from you to avoid splatters. Sprinkle the skin side with a pinch of salt.
4. 4Cook the salmon on the first side undisturbed over medium-high heat for 5–6 minutes, until the flesh appears cooked about three-quarters of the way up the fillet and the skin is golden brown and crispy.
5. 5Using a fish spatula, carefully flip the fillets—they should release easily; if sticking, cook another 30 seconds and try again. Reduce heat to medium and cook the second side for 2–4 minutes more until the internal temperature reaches 130°F for medium doneness.
6. 6Remove the salmon to a plate and let rest for 5 minutes.
7. 7Divide the salmon evenly among 4 plates while still warm. Squeeze fresh lemon over each fillet and top with chopped fresh parsley.
8. 8Serve hot or at room temperature.