Seared Salmon, Burnt Lemon

Steps

1. 1Pat the salmon skin very dry with paper towel, then season it with salt and pepper. Dry skin is what turns crisp instead of steaming.
2. 2Heat a little olive oil in a pan over medium-high heat until it shimmers. Lay the fillets in skin-side down, press gently for 10 seconds, and cook 6 minutes without moving them. The flesh will turn opaque from the bottom up — wait until that colour reaches about two-thirds of the way.
3. 3Add the lemon halves cut-side down alongside the fish with the thyme, letting them caramelise until deeply browned.
4. 4Flip the salmon and cook 90 seconds more, until just firm with a slightly translucent centre. Rest 2 minutes, then squeeze the burnt lemon over and serve.

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