Bi-Level King Salmon Fillet

• 1 (12-ounce) skinless king salmon fillet, 1 1/2 to 1 3/4 inches thick, pin bones removed
• 2 teaspoons vegetable oil
• Kosher salt and freshly ground black pepper

1. Preheat the oven to 475 degrees F.
2. Set a 10-inch heat-proof saute pan over medium heat for 2 minutes.
3. Brush the fillet with the oil and sprinkle with kosher salt and black pepper.
4. Place the fillet in the pan flesh side down and cook for 3 minutes.
5. Turn the fillet over, place pan in the oven, and cook for 5 minutes.
6. Transfer the fillet to a plate, cover loosely with foil, and let rest for 5 minutes before serving.

king salmon fillet, vegetable oil, kosher salt

Taken from www.foodnetwork.com/recipes/alton-brown/bi-level-king-salmon-fillet-recipe.html (may not work)