NOTE: This recipe will work with any skin-on firm-fleshed fish fillets, such as salmon, snapper, grouper, or bass. I prefer salmon rare to medium-rare; white-fleshed fish should be cooked at least to medium.


  • 4 skin-on fish fillets (about 6 ounces each) Kosher salt and freshly ground black pepper 2 tablespoons vegetable or canola oil