Nutrition data is AI-estimated and may not be fully accurate.
This recipe was created by analyzing the video with AI. For full details, please refer to the original video.
Cut along the top of the spine to separate the salmon fillet.
Separate the belly portion of the salmon.
Remove the pin bones from the salmon fillet.
Cut the salmon into individual portions.
Pat the salmon skin dry with a paper towel.
Season the salmon with salt on all sides.
Heat a spoonful of clarified butter in a pan until it starts to smoke.
Place the salmon skin-side down in the hot pan and hold it down to prevent curling.
Keep pressure on the salmon for 30 seconds to ensure the skin stays flat.
Cook the salmon skin-side down for about 6 minutes until crispy.
Add a chunk of butter to the pan for additional flavor.
Flip the salmon to cook the other side briefly.
Top the cooked salmon with finger lime for a unique citrus flavor.
