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1
Preheat the oven to 500F.
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2
Heat a 12-inch nonstick ovenproof skillet over medium-high heat, then add 1 tablespoon of the peanut oil and swirl it around.
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3
Season the salmon with salt and pepper and put it, skin side up, in the skillet.
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4
A minute later, when the salmon has browned, turn and immediately transfer it to the oven.
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5
Combine the remaining peanut oil in a small saucepan with the sesame oil, garlic, and chiles and turn the heat to medium.
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6
Cook, gently shaking the pan occasionally, until the garlic and chiles sizzle and the garlic colors lightly, about 5 minutes.
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7
Turn off the heat and remove the chiles.
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8
(This step may be done in advance.)
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9
When the oil cools a bit, add the soy sauce.
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10
The salmon will be medium-rare after about 6 minutes in the oven.
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11
Transfer it to a plate.
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12
Drizzle it with the oil, garnish if you like, and serve.
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13
Salmon with Spicy Sherry Vinegar Oil: Use a total of 3 tablespoons olive oil in place of the peanut and sesame oils.
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14
Combine the remaining 2 tablespoons olive oil in a small saucepan with the garlic, chiles, and some salt.
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15
Cook, gently shaking the pan occasionally, until the garlic and chiles sizzle and the garlic colors lightly, about 5 minutes.
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16
Turn off the heat and remove the chiles.
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17
(This step may be done in advance.)
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18
When the oil cools a bit, add 1 tablespoon sherry vinegar.
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19
Garnish with 1/4 cup roughly chopped fresh parsley or 2 teaspoons minced fresh tarragon.
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20
Salmon with Soy and Black Beans: Before cooking the fish, soak 1 tablespoon preserved (Chinese) black beans in 1 tablespoon dry sherry or water.
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21
Drain the beans and add them to the oil along with the garlic and chiles.
