Crispy Skin Salmon with Browned Butter

If you want to feed your brain, you need Omega-3s. Wild-caught salmon is one of the best sources on the planet. This recipe ensures perfectly cooked fish with skin so crispy it tastes like a potato chip.

Ingredients:

• 2 wild-caught salmon fillets (skin-on)

• 3 tbsp grass-fed butter

• Coarse sea salt

Instructions:

1. The Prep: 
   Take the salmon out of the fridge 20 minutes before cooking. Use a paper towel to pat the skin completely dry. Moisture is the enemy of crispy skin. Generously salt both sides.

2. The Pan: 
   Heat a cast-iron skillet over medium-high heat. Do not add fat yet.

3. The Sear: 
   Place the salmon skin-side down in the dry, hot pan. (The natural oils in the salmon skin will render out immediately and prevent sticking). Press down gently with a spatula for the first 10 seconds so the skin stays flat against the pan.

4. The Wait: 
   Leave it alone! Let it cook skin-side down for about 4–5 minutes until the skin is crispy and the flesh is cooked about ¾ of the way up.

5. The Flip & Butter: 
   Flip the salmon. Immediately add the 3 tablespoons of butter to the pan. As the butter melts and browns, use a spoon to baste the hot butter over the crispy skin.

6. The Finish: 
   Cook for just 1–2 more minutes. Remove from the pan and pour the remaining browned butter over the top.

Eat this twice a week and watch your brain fog disappear.

Storage Tip:

Let the salmon cool completely before storing. Place leftovers in an airtight container and refrigerate for up to 3 days. For the best texture, reheat gently in a skillet over medium-low heat to help crisp the skin again. Avoid microwaving if possible, as it can make the salmon dry and the skin soggy.