Good meal tonight: salmon filet with skin attached.

I used Gordon Ramsey's technique of slicing the skin + a little flesh
below and seasoning it between slices. I did not follow the recipe
verbatim, just the method. He demonstrated seasoning the fish with
salt and pepper and suggested using other herbs, like thyme. I decided
that I would use fennel fronds. I placed the salmon into a hot pan
and didn't disturb it until it was ready to turn, as he cautioned.

Oh, man was it every delicious - the skin was SO crispy! I do NOT
normally like fish skin, but this was great. We ate everything and
I'm going to cook salmon like this again.

Note: the technique is to cut the skin + a little flesh in narrow
slices, seasoning in between. My knife was sharp, but apparently not
"Ophelia" style sharp and it seemed like the fish wasn't scaled
properly because I took a lot of them off trying to score the skin.

--
A kitchen without a cook is just a room