Ingredients:

  • 4 (6 oz / 170g) center-cut salmon fillets, skin-on
  • 2 tbsp (30ml) avocado oil
  • 1 tsp (6g) kosher salt
  • 1/2 tsp (1g) black pepper
  • 1 lemon, halved
  • 1 tbsp (15ml) unsalted butter
  • 2 cloves (6g) garlic, smashed
  • 1 sprig (2g) fresh thyme

Instructions:

  1. Pat the salmon fillets extremely dry with paper towels, pressing firmly on the skin side until no moisture remains.
  2. Rub the flesh side with a small amount of oil, season both sides with salt and pepper, and let the fillets sit at room temperature for 10 minutes.
  3. Preheat the grill to medium-high heat. Place a 12-inch cast iron skillet on the grates and heat for 5-7 minutes until water flicked onto the surface evaporates instantly.
  4. Add the remaining avocado oil to the hot skillet until it shimmers.
  5. Place the fillets skin-side down into the skillet and press down lightly with a spatula for 10 seconds to ensure full skin contact.
  6. Leave the salmon undisturbed for 5-6 minutes until the skin is crispy and releases easily from the pan.
  7. Flip the fillets and add butter, smashed garlic, and thyme to the pan, basting the fish for flavor before removing from heat.