24 oz salmon fillets, w/skin
2 Tbs olive oil
1 Tbs black peppercorns; cracked
2 tsp salt, kosher; or less
1 tsp garlic; chopped
1 pinch thyme, dried
1 pinch rosemary, dried
1 leaf bay; crumbled


Brush salmon with 1 tablespoon olive oil. Combine pepper, salt, garlic, thyme, rosemary, and bay leaf. Sprinkle on salmon. Leave to marinate for 2 hours on counter or 4 hours refrigerated.
Heat remaining oil on medium-high heat in a non-stick skillet. Add salmon, skin-side down. Fry 1 minute then cover pan and cook for 6 to 8 minutes or until salmon is cooked but still slightly pink in centre. Remove salmon fillet from skin and place on dish. Remove skin, sliver and sprinkle over salmon.