Instructions

1. Choose salmon fillets, approximately 6 ounces each, with skin attached such as Atlantic or Pacific salmon. Pat the salmon dry with a paper towel to remove excess moisture. The dryer the salmon, the better it browns and the better the skin crisps.

2. Score the salmon skin with a sharp knife. Scoring prevents the salmon skin from curling and the flesh from cooking unevenly. Season the salmon with salt and pepper on the flesh and skin, and between each score; if you choose, season with smoked paprika, seafood seasoning or fresh herbs such as tarragon or dill.

3. Turn the stovetop on high, and heat approximately 3 tablespoons of unsalted butter and 1 tablespoon of canola oil per fillet in a saute or frying pan. Allow the pan to become very hot. Reduce the heat to medium-high when the butter begins to brown.

4. Add the salmon, skin-side down, to the pan. Press the salmon down for a few seconds with your fingers or a spatula so that it remains flat. Allow the salmon to sizzle and cook without touching it or moving it around.

5. Allow the salmon to cook until it appears opaque two-thirds of the way through and the seared skin turns golden-brown and crispy. Turn the salmon over with a spatula. Baste the salmon with the browned butter and oil, or, if desired, make a glaze combining ½-cup maple syrup and ½ cup of grainy mustard for every four fillets and brush it on the fish.

6. Continue to cook the salmon until the flesh is opaque in color and separates easily with a fork or when a thermometer inserted reads 145 degrees Fahrenheit. Remove the salmon from the heat, and allow it to rest for 5 minutes. Baste the salmon with warm browned butter or oil and lemon if desired before serving.