Part 2/6:
Once the skin is off, it’s crucial to pat the salmon fillets dry with a napkin. Drying the fish is important to help it sear properly. After drying, drizzle a bit of olive oil over each fillet, ensuring to rub it in well. Flip the fillets over and repeat to coat both sides.
Now onto seasoning! A mix of Old Bay seasoning, Italian seasoning, onion powder, garlic powder, paprika, and lemon pepper is suggested. It is essential to season not just the top and bottom of the fillet but also the sides to maximize flavor.