We're also coating both the salmon and the skillet with kosher salt and cracked black pepper. This will create a barrier between the salmon and the skillet and create a crispy crust.
You'll know it's time to flip when the opaque layer starts to reach the center of the fillet and the skin is crispy.
Keep cooking until the flesh side is nice and crisp, the opaque layer meets the middle and the fish is medium rare.
crispy crust moist & flaky falls right off the skin
the only way to cook salmon!