“Crispy skin, perfectly medium-rare flesh — King Salmon at its absolute finest.”

A screaming hot cast iron, a well-dried fillet, and the patience to not touch it. That is the entire technique. King Salmon has enough natural fat to self-baste — it needs nothing more than heat, butter and time.

Ingredients

2 King Salmon fillets, skin-on (6-8 oz each)
2 tbsp Neutral oil
3 tbsp Unsalted butter
3 sprigs Fresh thyme
2 cloves Garlic, crushed
1 Lemon, halved
to taste Flaky sea salt and black pepper

Method

01

Dry the fillets

Pat salmon completely dry with paper towels. Season generously with salt and pepper on both sides.
02

Heat the pan

Heat a cast iron skillet over high heat until smoking. Add oil.
03

Sear skin-side down

Place salmon skin-side down. Press gently for 10 seconds. Do not move. Cook 4-5 minutes.
04

Flip and baste

Flip the fillet. Add butter, thyme and garlic. Tilt pan and baste continuously for 2 minutes.
05

Rest and serve

Remove from heat. Rest 2 minutes. Squeeze lemon over and serve immediately.

Pro Tip

Dry fillets are everything — moisture is the enemy of a crispy skin. Pat dry, season, then let sit uncovered in the fridge for 20 minutes before cooking if you have time.

Nutritional Information

Alternative Recipes

Per serving estimates. Values vary by exact quantities used.

420kcalCalories

46gper servingProtein

24gper servingTotal Fat

0gper servingCarbohydrates

3.2gOmega-3 Fatty Acids

Other ways to prepare Alaskan seafood using our wild-caught products.