Take salmon filet and cut into indivualized portions which will change depending on how much each person eats.

Flip the salmon over skin side up, firmly hold the sides of the filet and curl it upward by pressing the sides slightly in and carefully score the skin across by slicing your knife through the skin about 1/2 an inch deep. (be sure to do this just across the top of the skin but do not slice all the way through the fish like you are going to cut it in half and try and keep the scores about 1/4 an inch apart, the closer the scores the crispier the skin)

Once each filet is scored take the leaves off your thyme and mince with your garlic.

Sprinkle in a little bit of salt and fresh cracked black pepper and thyme garlic mixture in between each slit of each score.

In a medium sized pan heat avocado oil over medium high heat and wait for the pan to get hot. While your waiting for the pan to get hot lightly brush the top of each salmon skin with avocado oil to prevent any sticking.(be careful not to rub out any of the herb mixture in the slits)

Once the pan is hot place the salmon in the pan facing away from you so you dont splash hot oil on yourself and very lightly press down for a second, just enough to make sure it's evenly distributed across the pan for an even sear. (take care not to overcrowd the pan as you may need to do the salmon in batches)

Let the salmon cook for 2-4 minutes on the skin or until the salmon has turned a milky pink about 2/3 the way up the salmon.

Carefully slide spatula or fish fry under salmon be careful not to rip skin and flip and cook on other side for 2-3 more minutes or until salmon is cooked all the way through.

Serve with your choice of veggies. I like mine served with charred grape tomatoes and sauteed spinach.