This is a technique based recipe that, once you have it down, you will employ with other fish. Get a fish spatula or something that will slide under the fish and allow you to flip it over with alacrity.
2 TBSP oil
4 each 5 – 6 oz salmon filets skin on
Step One Heat oven to 400°F
Prep the fish. Slice the skin of the salmon: 2 diagonal cuts an 1/8” deep.
This keeps the skin from curling and pulling the sides of the salmon.
Season salmon with S&P on both sides.
Heat the oil in cast iron skillet. When the oil is ready, it will release a wisp of smoke.
Add salmon, skin side up Let salmon cook, flesh side down, until it forms a pale delineation – 2 to 3 minutes. Place in the oven for 4 minutes.
Crisp the Skin. Remove it from the oven, let the salmon rest on the skillet skin side down to crisp the skin.