The absolute best way to serve salmon is with the skin on and cooked so that it is as dry and crunchy as a potato crisp, while retaining the moistness of the salmon fillet.
The trick is two-fold: ensuring the skin is as dry as it can possibly be, and being brave enough to cook the skin side of the fish for long enough and at a high enough temperature to ensure any remaining moisture is driven out.
To get the skin as dry as possible: first remove any scales, then pat the skin dry as thoroughly as possible using kitchen paper or a j-cloth. Now take a chopping board that is set aside solely for use with raw fish, and lay several layers of kitchen paper on it. Hold the fish fillet, skin uppermost, in the palm of one hand and using the other hand season generously with sea salt. Now lay the fillet, skin side down, on the kitchen paper. Repeat with the remainder of the fillets that you are using, then cover and set aside for 30 minutes or so.
The salt on the skin will draw out any remaining moisture in the skin, and the kitchen paper will absorb it. You will be amazed at how much moisture is extracted.
When you are ready to cook, cut a circle of baking parchment the same size as the base of your frying pan – the same way that you would line the base of a baking tin. Drizzle a couple of tablespoons of light oil over the parchment, turn the heat up and let your pan get really hot, until it is just below the smoke-point of the oil.
Carefully lay the fish fillet, skin-side down, on the oiled parchment, press down so that it lies flat – the fish will probably shrink away slightly at the edges. Cook at high heat for 90% of the cooking time, which for a fillet around 2cm thick will be around 5 minutes, then flip the fillet over and flash-fry the flesh side for 30 seconds – just enough time to give it a bit of colour.
Remove the fillets from the pan and place onto a warmed plate to rest for a few minutes, then serve. It is as easy as that!