Pat the salmon fillets thoroughly dry with paper towels to remove excess moisture, which helps achieve a crisp skin.
Season both sides generously with salt, pressing it into the flesh and especially onto the skin to enhance flavor and aid crisping.
Heat your heavy skillet over medium-high heat until it just starts to shimmer, indicating it's hot enough for searing.
Add a tablespoon of high-smoke-point oil and swirl to coat the bottom evenly, listening for a gentle crackle as it heats.
Carefully place the salmon fillet skin-side down, laying it away from you to prevent splatter, and press gently for 10 seconds to ensure contact and prevent curling.
Cook without moving the fish for about 4–5 minutes, watching the skin turn a deep golden brown and release easily from the pan when ready to flip.
Using tongs or a spatula, gently flip the fillet and cook the flesh side for another 2–3 minutes, until the fish is opaque around the edges and flakes easily.
If desired, add fresh herbs and a squeeze of lemon during the last minute of cooking for aromatic brightness.
Remove the salmon from the pan and let it rest on a plate for 2 minutes, allowing the juices to redistribute and ensuring maximum moistness.
Squeeze fresh lemon over the fillet, serve immediately, and enjoy the crackling skin paired with tender, flaky flesh.
