Pat the salmon fillets thoroughly dry with paper towels, especially the skin. This step is crucial to ensure the skin crisps up nicely without steaming.
Generously sprinkle coarse sea salt on the skin side of each fillet, pressing it in slightly to draw out moisture. Add a light sprinkle of black pepper on the flesh side if desired.
Heat a heavy skillet over medium-high heat until it’s just starting to shimmer—this usually takes about 2-3 minutes. The pan should be hot enough to sizzle when the oil is added.
Add a thin layer of high-smoke-point oil to the pan, swirling to coat evenly. Watch for the oil to shimmer gently; this indicates it’s ready for the fish.
Place the salmon fillets skin-side down into the hot pan, laying them away from you to avoid splatter. Gently press each fillet with a spatula for about 20 seconds to prevent curling and promote even contact with the pan.
Cook the fillets undisturbed for about 4-5 minutes, until the skin is deep golden brown and crackling, and the fish is mostly cooked up to the sides. You’ll hear a satisfying sizzle and see the skin turn crisp and shiny.
Carefully flip the fillets using a spatula, then cook the flesh side for another 2-3 minutes until it’s just opaque and flakes easily, keeping the skin crispy and the fish moist inside.
Remove the fillets from the pan and place them on a plate. Let them rest for about 1 minute to allow the juices to settle and maintain the crispiness of the skin.
Gently serve the salmon skin-side up, immediately enjoying the crackly, golden exterior contrasted with the tender, flaky interior. Add a squeeze of lemon or fresh herbs if desired.
