Season and dry the salmon

• Salt the skin side of the salmon fillets and season the flesh side with salt and pepper.
• Pat the fillets very dry with a paper towel.

Heat the pan and add the oil

• Heat a stainless steel pan over medium-high heat.
• Add the oil and wait until it reaches smoking point.

Sear skin side down

• Slowly place the salmon in the pan skin side down.
• Hold it down for 10 seconds so the skin doesn't retract.
• Leave it untouched until the skin releases naturally and the flesh is cooked halfway up the side.

Flip and baste with butter and aromatics

• Flip the salmon and lower the heat to low.
• Add the butter, thyme, rosemary and garlic to flavor the fish.
• Baste and cook on this side.

Check the temperature and serve

• Pull the salmon at an internal temperature of 125 °F (52 °C) for a safe, moist result.
• Serve immediately with the crispy skin.