Ingredients:

  • 2 center-cut fresh salmon fillets (6 oz each), skin-on
  • 1 tbsp Kosher salt
  • 0.5 tsp coarsely cracked black pepper
  • 2 tbsp Grapeseed oil
  • 1 tbsp unsalted butter
  • 1 fresh lemon
  • 2 sprigs fresh thyme
  • 1 tbsp nonpareil capers, drained

Instructions:

  1. Remove the salmon from the fridge 15 minutes before cooking. Pat the skin and flesh completely dry with paper towels.
  2. Sprinkle the Kosher salt and cracked pepper over all sides of the fillets.
  3. Place your skillet over medium high heat. Add the grapeseed oil and wait until it shimmers and slightly wisps smoke.
  4. Lay the salmon fillets in the pan, skin side down, laying them away from you to avoid oil splatters.
  5. Immediately use your fish spatula to press down firmly on the fillets for 30 seconds to prevent curling.
  6. Cook the fish for 4-5 minutes without moving it until the skin is golden and releases easily from the pan.
  7. Gently flip the fillets. Lower the heat to medium.
  8. Add the unsalted butter, thyme sprigs, capers, and a few slices of lemon to the pan.
  9. Use a spoon to pour the foaming butter over the fish for 2-3 minutes until the internal temperature hits 125°F.
  10. Transfer to a warm plate and let it rest for 3 minutes before serving with the pan juices.