Properly Cooked Salmon

Rather than a dry, gummy or improperly cooked fish, try these tips:

1. Thoroughly heat pan with Canola/Vegetable oil. Oil should shimmer when heated properly.
2. Pat dry, season as-needed
3. Apply salmon to heated pan and press firmly but gently to prevent buckling and release excess water
4. This will also prevent unsightly albumen at fat layer and fully render fat
5. Hold for ~15 seconds. Skin will start to set
6. Lower temperature of pan to medium-low as soon as fish hits the pan to allow for consistent cooking an instant read thermometer should read 120 degrees at thickest center (about 6 minutes)
7. Flip salmon and hold for ~15 seconds as remainder of fish cooks (about 90% cooked through)
8. Transfer salmon to paper-lined plate to remove excess oil
9. Serve!