Crispy Skin Salmon
Makes 2 servings
3/4 pound salmon fillet, skin on
1 clove garlic
2 sprigs fresh thyme
Salt and freshly ground black pepper to taste
1/2 tablespoon avocado or macadamia nut oil plus a little extra for brushing (I used macadamia nut oil)
Take the salmon fillet and cut into individualized portions which will change depending on how much each person eats.
Flip the salmon over skin side up, firmly hold the sides of the fillet and curl it upward by pressing the sides slightly in and carefully score the skin across by slicing your knife through the skin about 1/2 inch deep. (Be sure to do this just across the top of the skin but do not slice all the way through the fish like you are going to cut it in half and try to keep the scores about 1/4 inch apart, the closer the scoring the crispier the skin.)
Once each fillet is scored take the leaves off your thyme and mince with the garlic.
Sprinkle a little bit of salt and freshly ground black pepper and thyme garlic mixture in between each slit of each score.
In a medium sized pan heat avocado oil over medium high heat and wait for the pan to get hot. While you're waiting for the pan to get hot, lightly brush the top of each salmon skin with the oil to prevent any sticking (be careful not to rub out any of the herb mixture in the slits).
Once the pan is hot place the salmon in the pan facing away from so you don't splash hot oil on yourself and very lightly press down for a second, just enough to make sure it's evenly distributes across the pan for an even sear.
Let the salmon cook for 2-4 minutes on the skin or until the salmon has turned a milky pink about 2/3 the way up the salmon. Carefully slide spatula under salmon, being careful not to rip the skin and flip and cook on the other side for 2-3 more minutes or until salmon is cooked through.
From Civilized Caveman Cooking