Honestly, this salmon is so good cold that you’ll find yourself picking at it from the fridge at 11 p.m. The skin stays crunchy for a surprising amount of time—like a potato chip that refuses to go stale. That’s a small miracle.
So go ahead, buy that salmon. Pat it dry like you mean it. Heat that oil until it shimmers. And remember: you are not cooking dinner; you are making a memory (or at least a really, really good Instagram story).
And if the skin tears? Shrug. Call it “rustic.” Eat it anyway. It’s still delicious, and you’re still the hero of your own kitchen. Now pass the lemon.
