Pan-fried Salmon by Pavel Berky

METHOD

• 1
  Add 1 tablespoon of oil to the pan and let it heat up over medium heat.
• 2
  Thoroughly pat the salmon fillets dry with paper towels and season them with salt on the skinless side.
• 3
  Prepare two pieces of parchment paper (1 for each fillet). Put 1 teaspoon of oil on each and spread it. Place the fillets skin-side down on the papers and transfer them with the paper to the heated pan. Let them cook for about 3 minutes. During the first 10 seconds, press the fillet down to the bottom of the pan with your fingers so that the skin tightens and cooks evenly.
• 4
  When the skin is golden, flip the salmon skin-side up. Add butter, herbs, and crushed garlic cloves to the pan. When the butter starts to foam, baste the fillets in the pan for another 2-3 minutes.
• 5
  Then carefully remove the salmon and let it rest on a wire rack for 5 minutes.