1Heat the oil a medium frying pan over high heat until shimmering (there should be a thin coating of oil over the entire surface of the pan—add more if needed). Meanwhile, pat the salmon dry with paper towels and generously season both sides with salt and pepper.
2Lay the salmon skin-side down in the pan and reduce the heat to medium low. Do not move the fish. Cook, undisturbed, until the skin is deeply browned and crispy and the salmon is cooked about three-quarters of the way through, about 7 minutes (the salmon should easily release from the pan; if it doesn’t, let it cook a minute more).
3Using a flat metal spatula or fish spatula, flip the salmon and cook until it’s just barely opaque in the center, about 3 minutes more. Serve immediately, skin-side up.
Most granola is a fancy twist on toasted oats—consider that when contemplating the exorbitant prices retailers charge for it. The thing is, granola is incredibly easy to make at home, and for a fraction of the cost. This recipe is a granola base to which you can add whatever dried fruit, nuts, or other tasty bits make you happy. Feel free to tweak this with other spices, a little less honey, more salt—it’s quite forgiving, and customizing your own blend is the fun of making your own. If you want to experiment even further, try using other rolled grains such as spelt or barley and wheat instead of oats.