Restaurant-Style Bio-Crusted Salmon (Original video)

Ingredients:

• Salmon fillet
• Bread (such as brioche, sourdough, pumpernickel, whole wheat, or sliced white sandwich bread)
• Neutral oil
• Butter
• Sprigs of thyme
• Garlic clove

Instructions:

1. Season the salmon fillet and let it sit in the fridge for a couple of hours to allow the flavors to seep in and excess liquid to be drawn out.
2. Cut slices of bread to place on top of the salmon fillet, ensuring the skin side of the salmon is facing down.
3. Heat a sauté pan with neutral oil and butter on low heat until the butter is bubbling.
4. Carefully place the salmon with the bread side down into the pan and gradually increase the heat to medium-low.
5. Add thyme sprigs and crushed garlic to the pan for aromatic flavor.
6. Flip the salmon to cook both sides in the pan before transferring it to a preheated oven at 350°F.
7. Bake the salmon for 4-7 minutes, depending on the thickness of the fish, until it is opaque and flaky but not overcooked.
8. Check for doneness by observing the protein leeching out and testing the temperature with a cake tester.
9. Remove the salmon from the oven and let it rest before serving with a simple salad on the side.
10. Enjoy the tender, flaky salmon with a crispy bio crust that absorbs the flavors of butter, thyme, and garlic, elevating the dish to restaurant quality.