Instructions

Take the salmon out of the fridge and let it come to room temperature, uncovered. If there’s any moisture on the skin, pat it dry. Lightly salt the skin and let it sit for just a couple of minutes. This will help to dry it a bit more so that you can get super crispy skin.

Rub the butter onto the skin – I honestly didn’t need the whole 3 tablespoons, so I just scraped of the excess.
Heat the pan to med/high heat, add two tablespoons of olive oil and when it’s almost smoking, add the salmon, skin side down to the pan.
If you want really crispy skin, let it cook almost completely skin side down – about 5-6 minutes. Lightly salt the top side.

Flip and cook on the other side for a minute or two. Just until seared.

Plate with a nice, big scoop of the hummus – we used Roasted Red Pepper. That skin was so crispy and the fish was so moist and buttery and the flavors in the hummus were perfect. We served this with a garden salad dressed simply with Extra Virgin Olive Oil and White Balsamic vinegar. Delicious and super easy.