Classic Pan-Seared Sockeye Salmon

Pan-searing is the chef's method for cooking salmon because it delivers the perfect contrast: shatteringly crispy skin on the bottom, tender and barely set flesh on top. The key is a screaming-hot cast-iron skillet, bone-dry fish, and the patience to leave it alone. Wild sockeye's firm texture and rich flavor make it ideal for this high-heat technique, and the whole thing takes less than 15 minutes from fridge to plate.

Ingredients

• 4 wild sockeye salmon portions (5-6 oz each), skin on
• 1 tbsp avocado oil or other high-heat oil
• 1 tsp sea salt
• 1/2 tsp freshly cracked black pepper
• 2 tbsp unsalted butter
• 3 cloves garlic, smashed
• 2 sprigs fresh thyme
• 1 lemon, halved
• Flaky sea salt for finishing

Instructions

1. Dry the salmon thoroughly: Pat each salmon portion very dry on both sides with paper towels. This is the single most important step for crispy skin. Season the flesh side with salt and pepper.
2. Heat the pan: Place a cast-iron skillet over medium-high heat for 2-3 minutes until very hot. Add avocado oil and swirl to coat the bottom.
3. Sear skin-side down: When the oil just begins to shimmer and lightly smoke, place salmon skin-side down. Press each fillet gently with a spatula for the first 10 seconds to ensure full skin contact. You should hear an aggressive sizzle.
4. Cook without moving: Let the salmon cook undisturbed for 5-6 minutes. Watch the sides of the fish as the opacity rises from the bottom up. When the salmon is about 70% cooked through (opaque rising up the sides), it is time to flip.
5. Flip and finish: Flip the salmon to the flesh side. Add butter, garlic, and thyme to the pan. Cook for 1-2 minutes while basting the top of the salmon with the melted herb butter using a spoon.
6. Check doneness: For medium-rare (recommended for sockeye), the center should still be slightly translucent. Internal temperature should be 120-125°F. For medium, cook to 130-135°F.
7. Serve immediately: Plate skin-side up to showcase the crispy skin. Squeeze half a lemon over the fillets, sprinkle with flaky sea salt, and spoon pan butter over the top.