1 pound skin-on salmon fillet 1/2 teaspoon kosher salt 1/2 teaspoon black peppercorns 1 tablespoon genmaicha tea 1 tablespoon olive oil

Step 1 Pat the salmon dry. Pulse the pepper and salt together in a coffee grinder, add the tea and pulse it once or twice, then spread onto the skinned side of the salmon.

Step 2 Heat a skillet over medium-high heat until hot; add the oil. When the oil begins to shimmer, add the salmon, skin-side down. Cook until the skin crisps, about 4 minutes, then cover with a lid and reduce the heat to low. Continue cooking until the salmon is just cooked through, an additional 4 to 5 minutes; test for doneness by cutting into the center of the salmon. Halve the fillet before serving.

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