1. Preheat broiler. 
2. Pat salmon thoroughly dry on all sides with a paper towel. Season evenly with salt and pepper. 
3. In a large cast iron skillet, heat oil on the stovetop over high heat.
4. Place 1 portion of salmon in the pan, skin-side down; using a spatula or your hand, press down firmly on the fish for about 10 sec. Repeat with remaining salmon portions.
5. Cook salmon for 8-10 min.; flip and cook for 2 min. more.
6. Flip salmon again so skin-side is down; brush tops of fish with hoisin sauce.
7. Place skillet under preheated broiler for 1 min.
8. Serve salmon skin-side up with more sauce and desired garnishes.

Find It!

• Find Kowalski’s Raspberry Hoisin Sauce in the Global Foods Aisle.
   

Tasty Tips:

• If needed, cook fillets in batches. 
• If the salmon isn't pressed firmly into the pan, the edges may curl up, leaving some of the skin soft instead of crispy. 
• After 8-10 min. of cooking, the salmon should release easily from the pan. If it sticks when you try to lift it, it's not ready.
• This crispy-skin method works with many types of fish. Cod, snapper, barramundi and trout are all great alternatives.