INGREDIENTS:
4 skin-on salmon fillets, each
  about 6 ounces and 1 to 1-1/4 
  inches thick
Salt and ground black pepper
1 tablespoon vegetable oil,
  plus 1 pat butter(optional)

DIRECTIONS:
Heat a 12-inch heavy-bottomed 
skillet for 3 minutes over high
heat. Sprinkle salmon with salt
and ground black pepper.

Add oil to pan; swirl to coat.
When oil shimmers (but does not
smoke) add fillets skin side down
and cook, without moving fillets,
until pan regains lost heat, about
30 seconds. Reduce heat to medium-
high; continue to cook until skin
side is well browned and bottom
half of fillets turns opaque, 
4-1/2 minutes.

Turn fillets and cook, without
moving them, until they are no
longer translucent on the exterior
and are firm, but not hard, when
gently squeezed: 3 minutes for
medium-rare and 3-1/2 minutes for
medium.  You can easily remove the
skin from the salmon at this point
with a knife, gently pulling until
all skin is removed.  Turn the 
salmon over and sear briefly, or
until desired doneness is reached.

Remove fillets from pan; let stand
1 minute. Serve immediately with
lemon wedges.

Serves 4

HELPFUL HINTS:

*When the fish is done, it should
 still show traces of bright orange
 when you peek inside the fillet
 with the tip of a paring knife.
 If center is completely opaque and
 the orange color is dull, the fish
 is overcooked. 

*A splatter screen helps reduce the
 mess of pan-searing.