Crispy Skin Salmon

Ingredients

• 1 salmon fillet (about 2 pounds), skin on, 1 1/2 to 2 inches thick
• Kosher salt
• Extra-virgin olive oil
• Freshly ground black pepper
• 6 tablespoons unsalted butter, room temperature

Sauce:

1 1/2 tablespoons unsalted butter

1 teaspoon finely grated lemon zest

1 tablespoon lemon juice

1 teaspoon Dijon mustard

1 tablespoon whole tarragon leaves

Directions:

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

http://www.foodnetwork.com/recipes/tyler-florence/salt-and-pepper-salmon-recipe/index.html

Sauce:
In a small saucepan over moderate heat, whisk together the remaining 1 1/2 tablespoons butter, lemon zest, lemon juice, mustard and tarragon leaves.