easter dinner: salmon, beets, carrots, rye berries

How do you pan fried the salmon skin until it is so evenly crisp? My salmon skin turns out with some parts not crispy.

I think I just got lucky this time! I get the pan blazing hot with vegetable oil, then set down the fish, give the pan a quick shake to make sure the fish isn't sticking, then let it cook undisturbed for a few minutes, turning the heat down to medium halfway through. Then I flip and finish. Cheers!