Salt And Pepper Salmon - cooking recipe

Ingredients

1 (2 lb) salmon fillets, skin on, 1 1/2 to 2 inches thick
kosher salt
extra virgin olive oil
fresh ground black pepper
6 tablespoons unsalted butter, room temperature

Preparation

Run your finger up and down the center of the salmon feeling for any pin bones.
Remove any that you find with a needle-nose pliers or tweezers.
Using a sharp knife, cut across the width of the salmon, dividing it into 4 equal portions.
Lightly salt the salmon and let it set a couple of minutes (this will help you get crispy skin).
Heat about 2 tablespoons olive oil in a large skillet over med-high heat until the oil is almost smoking.
Season the salmon with pepper, and rub about 1 1/2 tablespoons butter on the skin side of each fillet.
Add the salmon to the pan, skin side down; to get crispy skin, cook the salmon almost to completion, about 6 minutes.
Flip the salmon and cook 1-2 minutes or until the flesh side is nicely seared.
Transfer salmon to a platter and serve.