Pan-searing salmon sounds straightforward. But the normal technique—season a few skinless fillets, then cook it in some oil in a hot pan until nicely brown and still pink on the inside—leaves you with unevenly-cooked fish with a tough exterior. We wanted a technique that took advantage of the intense heat of the skillet to produce a golden-brown, ultracrisp crust on salmon fillets while keeping their interiors moist. This class also includes links to our Mango-Mint Salsa and Cilantro-Mint Chutney, both of which are prefect accompaniments to salmon.