1 lb salmon with skin, cut into 4 pieces

1 ½ teaspoons canola oil

Lemon wedges

Kosher salt and pepper

2 tablespoons butter

 

Rinse salmon and pat dry. Make sure it is completely dry so that the skin crisps and the flesh browns when cooking. Coat both sides with olive oil. Because pepper can burn, use salt alone on the skin side, and salt and pepper on the flesh side.

 

Heat oven to 425°. Heat heavy, ovenproof pan to medium high. Once the pan is hot, add canola oil. Add salmon skin-side down and cook for 4 minutes. Transfer the pan to oven without turning and cook an additional 5 or so minutes.  Add the butter off heat. Once it's melted, tilt the pan and baste the fish for a couple of minutes.

 

We like to serve the salmon crispy skin-side up, with a simple side of a seasonal vegetable and a crunchy salad. 

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