Our favorite way to cook salmon fillets. Most of the frying occurs on the skin side, which gets nice and crispy.

Have ready:

Brine or dry-brine, if desired, and pat dry. Sprinkle with:

Heat in a large skillet over medium-high heat until shimmering:

For fillets: Lay the fish skin side down in the skillet and press gently on the top of the fillets with a spatula for the first 30 seconds. Cook until the skin is deep brown, 5 to 7 minutes. Turn the fish and cook for about 1 minute more for medium-rare to medium or 2 minutes for well-done.

For steaks: Cook the fish on one side for 4 minutes, turn, and cook for 4 minutes more, or until the internal temperature in the center of the fish reads 125° to 130°F. If desired, serve with: