Crisp-Skin Salmon Fillets with Chimichurri Sauce

Strictly speaking, chimichurri is Argentinean, but there is far more salmon in Chile than elsewhere in Latin America, and chimichurri has become pancontinental. Keep the skin on the salmon (make sure it’s scaled), and making it perfectly crisp is nearly effortless as long as you use a nonstick skillet. I love this with Peasant-Style Potatoes or Potatoes with Bay Leaves.