[Horus]

In the past I have cooked salmon on non-stick pans and it has been easy to cook it to the point that the salmon in rare in the middle and the skin in crispy. However, since I have started using stainless steel pans, the skin always sticks to the pan and comes away from the flesh. I usually cook with ghee or butter, but I have also tried sunflower oil with the same results. I have tried it on a lower temperature, but while the skin has stayed with the flesh, it is not crispy. Any ideas?