2 pound salmon fillet; skin on, 1 1/2 in thick
kosher salt
extra-virgin olive oil
black pepper
6 tablespoons unsalted butter; room temperature

1. Run your finger up and down the center of the salmon feeling for any pin bones. Remove any that you find with a needle-nosed pliers or tweezers. With a sharp knife cutting across the width of the salmon, divide it into 4 equal portions. Lightly salt the salmon and let sit a couple minutes; this will help you get crispy skin.

2. Heat a 2-count, about 2 tablespoons, of olive oil in a large skillet over medium-high heat until the oil is almost smoking. Season the salmon with pepper, and rub about 1 1/2 tablespoons butter on the skin side of each fillet. Add the salmon to the pan, skin-side down. To get super crispy skin, cook the salmon almost to completion, about 6 minutes.

3. Flip the salmon and cook until flesh side is nicely seared, 1 to 2 minutes.

4. Transfer the salmon to a platter and serve with the Smashed Potatoes.