I've cooked fresh wild King Salmon a few times. The butcher advises me to cook skin side down first to get skin crispy, then flip and continue stove top or in oven. (I don't like rare salmon, just cooked through) I use an All-Clad pan. Other times I've used some oil in the pan but this time I marinated the fish in a little maple syrup, soy sauce, rice vinegar, olive oil. (about 20 minutes).
I've read to use a hot pan and that proteins will release when they are ready. This time I let the pan get a bit hot, put fish skin side down and waited but it really never released. When I flipped, the skin stayed put. I put the pan in the oven to finish.
The fish tastes fine but I wonder if I should have put like grapeseed oil in the pan first. Instead, should I use my All-Clad non stick pan?