1 – 2 Tbsp. ghee, avocado oil, olive oil, butter or other cooking fat
Two 6 to 8 oz., skin-on-wild-caught salmon fillets
Sea salt (I like the flakey stuff) and freshly ground black pepper, to taste
Gomasio seasoning (Japanese sesame salt). You may also use plain sesame seeds.
Thoroughly pat dry your salmon fillets with paper towels. Place on to a plate, skin side up, uncovered and place in to the refrigerator for 30 minutes to an hour. This allows the skin to dry out and to maximize skin crispiness.
Just before you are ready to cook the salmon, remove from the refrigerator and give it another little pat with the paper towels.
Season the skin side of the salmon with sea salt and black pepper.
Heat your oil or fat in a cast iron skillet over medium-high heat, carefully place the salmon into the pan skin side down. Season the non-skin side with sea salt and black pepper. Immediately press down each fillet with a flat metal spatula to keep the sides from curing up. Hold for just a few seconds.
Cook for 4 minutes, skin side down.
After 4 minutes, turn off the heat, flip over the fillets and let them cook another 2 minutes on the other side until you reach your desired level of done-ness. Do not overcook, but if your salmon fillets are on the thicker side, it may take an additional minute or two.
Transfer the fillets, skin side up, to a plate for serving.
Season with a generous shake of Gomasio.
Eat immediately, and enjoy leftovers the next day.
