RESTAURANT STYLE CRISPY SKINNED SALMON

This is definitely a method as opposed to a recipe. Use this salmon as a blank canvas, for different spices, salsas, and salads to serve along with.

1. Prepare the salmon filets; if you are starting with a side of salmon, start by removing all the scales, then carefully (I tend to do this with fish tweezers), remove the pin bones. Cut into serving-sized portions.
2. Lay the salmon skin side up on a cutting board and using a paper towel dab the moisture off of the skin, sprinkle with salt, and let rest while you prepare the pan.
3. Heta a medium-sized frying pan over medium heat until very hot, place a circle of baking paper in the pan that does not overhang but fits inside the pan, grease the top of the paper with olive oil.
4. Dab the salmon once more with a paper towel and brush the skin with olive oil, place the salmon skin-side down on the baking paper, do not overcrowd the pan, leave enough room between the salmon fillets to flip over the salmon, sprinkle the flesh side with some flakey sea salt, and cook without moving the fish until the opaque color of the fish climbs up to about ⅓ of the way up the fish, carefully flip over and cook on the flesh side until the opaque color almost meets.
5. Remove to a waiting dish and rest for a few minutes before serving, the skin will crisp up and the salmon will keep on cooking in the residual heat.
6. If you plan on cooking more salmon replace the baking paper with a fresh sheet and start the whole process again.