Shihan Chowdhury

Crispy Salmon

Pat your salmon completely dry with a paper towel.

Make some slits on the skin with a knife.

Season both sides of the salmon with garlic salt. Get the seasoning inside the slits as well.

Add avocado oil to a pan and cook salmon skin-side down on medium-high heat until you see the salmon cook halfway up.

Lower the heat, add in butter, garlic, rosemary and Thai chili pepper. Use a spoon to baste the salmon with the butter.

Flip salmon onto the other side to cook fully through and enjoy that crunch.