Pan-Seared Crispy Skin Salmon

Cut salmon to your desired size piece and pat dry thoroughly. Bring the salmon to room temperature and score the top skin. Season the salmon with salt. Add grapeseed oil to a pan (like a Hexclad pan) and heat to medium/high. Once hot, add the salmon skin-side down. Cook until you see the color change about halfway up the side of the fish. Flip the salmon, reduce the heat to medium/low, and baste with butter and garlic until cooked to your desired doneness (recommended internal temperature of 145F for medium).