I heat up a cast iron frying pan on the burner and also put the oven on broil. When the cast iron is really hot I put the salmon in–skin down–then let it cook ~2-3 mins. I flip it, let it cook for a minute or two on the other side, then throw it in the oven under the broiler. The skin side will be up, so the broiler just gives it a final crisping. Turns out amazing. It is time-sensitive, though (one minute can make a huge difference!), so I can only say I’ve been successful 80% of the time. It’s beautiful: a moist, fatty center with a delicious crispy skin. Mmm. I hope one day this delicate treatment of salmon will become the norm. I find I’m getting pickier all the time with it.