“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.
- 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
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01
Dry the fillets
Pat salmon completely dry with paper towels. Season generously with salt and pepper on both sides.
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02
Heat the pan
Heat a cast iron skillet over high heat until smoking. Add oil.
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03
Sear skin-side down
Place salmon skin-side down. Press gently for 10 seconds. Do not move. Cook 4-5 minutes.
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04
Flip and baste
Flip the fillet. Add butter, thyme and garlic. Tilt pan and baste continuously for 2 minutes.
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05
Rest and serve
Remove from heat. Rest 2 minutes. Squeeze lemon over and serve immediately.
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.
Per serving estimates. Values vary by exact quantities used.
Other ways to prepare Alaskan seafood using our wild-caught products.
