6, 5-ounce portions salmon fillets, skinless, pin bones removed

kosher salt, as needed

freshly ground black pepper, as needed

olive oil, as needed

Method:

1.   Preheat oven to 400ºF.

2.   Line a baking sheet with foil and fit with a wire rack inside. Set to the side.

3.   Use a paper towel to pat each salmon dry.

4.   Generously oil and season salmon fillets with salt and pepper.

5.   Place a large dry skillet over high heat, and allow to heat, approximately 1 minute – see kitchen note.

6.   Add salmon fillets, working in batches if needed, presentation side down, and allow to cook undisturbed until a crust has formed and golden brown in color, approximately 4 – 5 minutes.

7.   Remove from pan and place presentation side up on the prepared baking sheet with the inserted wire rack. Repeat with the remaining salmon.

8.   Place in preheated 400ºF oven and cook through until desired doneness, approximately 2 minutes for rare.

9.   Remove from oven, cover with foil and allow to rest for 5 minutes before serving.

Kitchen Note:  Instead of oiling the pan, oil your fish! This way you do not have hot oil splattering when the salmon hits the pan.

Before serving, I always remove the skin but you can also ask the fish department to do it for you before cooking.