Crispy-Skin Pan-Fried Salmon

1. 1Take the salmon out of the fridge 15 minutes ahead. Blot the skin thoroughly with kitchen paper, then blot it again — dry skin is the single thing that separates crisp from soggy.
2. 2Salt the skin generously and leave it for 10 minutes, then pat off the moisture the salt has drawn out. Season the flesh side just before cooking.
3. 3Heat the oil in a non-stick or well-seasoned pan over medium-high heat until it shimmers.
4. 4Lay the fillets in skin-side down, away from you, and immediately press each one flat with a fish slice for 20 seconds. Salmon skin contracts on contact with heat and lifts the middle off the pan, leaving it pale — the press stops that happening.
5. 5Cook skin-side down for 5–6 minutes without moving them. You'll see the flesh turn opaque from the bottom up; when that pale line reaches roughly three-quarters of the way up the fillet, it's ready to turn.
6. 6Flip, then add the butter, garlic and thyme. Cook for a further 60–90 seconds, spooning the foaming butter over the top.
7. 7Squeeze over the lemon off the heat and serve skin-side up so it stays crisp. Resting salmon skin-side down on a plate softens in under a minute.

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