/ck/ - Food & Cooking

>remove from plastic and thaw in fridge overnight
>let sit for 45 minutes before cooking
>scale and cut incisions into the skin about 3/4 centimeters apart and as deep
>put salt into the cuts, preferably a salt with some body to it like kosher
>put a few drops of EVOO into the cuts
>medium heat stove top pan, small amount of EVOO (err on the side of less heat, if the EVOO smokes you may as well start over)
>drop the filet in with the skin side down
>once it's whitened about 1/3rd of the way up, salt it and then flip it
>once there's no more visible pink wait just a liiiiittle bit longer and then take it out
I've perfected this method (picrel was an early attempt, a bit overdone). If done right you'll get a crispy crunchy exterior and melt-in-your-mouth interior that releases a lot of juice like a salmon cumshot onto your tastebuds. You just have to be careful to not overcook it, not go past the EVOO smoke point, and not use too much EVOO.

My salmon for labor day. Thoughts/concerns